Currently Confessing | Spring Chopped Salad Recipe, Fashion, and Organization

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 Happy Monday, friend! Spring is in full swing over here, and we are busier than ever. ‘Tis the season, I guess. Anyone else feeling like once spring hits, ALL the things start happening. We’re already planning our summer activities, and I’m just trying to keep up. I usually do these Currently Confessing posts on Friday, but for one reason or another, I couldn’t get it together. So here we are! ;) I have some fun things for you today (like a yummy chopped salad recipe and a spring organization DIY) to get you in the spring spirit in case it hasn’t hit you yet. Let’s hop to it.

ONE. Eating…

We made this chopped salad a couple months ago, and I still can’t stop thinking about it. I think we’ll be making this frequently this spring and summer. It’s cool, refreshing, and oh-so-good. Anything Martha does is okay in my book. Here’s how we made it.

MARTHA STEWART’S CHOPPED VEGETABLE SALAD RECIPE

Ingredients

  • 1/2 pound of green beans, cut into 1/4-inch pieces
  • 1/2 pound of wax beans, cut into 1/4-inch pieces
  • 4 plum tomatoes, seeded & cut into 1/4-inch pieces
  • 1 small red pepper, seeded, deveined, & cut into 1/4-inch pieces
  • 1 small yellow pepper, seeded, deveined, & cut into 1/4-inch pieces
  • 1 small red onion, cut into 1/4-inch pieces
  • 1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces
  • 3/4 cup cilantro leaves
  • 2 TBSP extra virgin olive oil
  • 2 TBSP rice wine vinegar
  • 1 tsp freshly ground pepper

Instructions

  • Chop, chop, chop! Chop all of the ingredients first.
  • Prepare a large bowl with ice-water. Set aside.
  • Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender (about 6 minutes).
  • Remove from water and plunge immediately into ice water. Once the corn is cool, remove from the ice water.
  • Remove kernels from cobs using a large knife. Transfer to a large bowl.
  • Next, add green & wax beans to boiling water. Blanch until tender (about 1 minute). Remove from water with a slotted spoon, and immediately transfer to ice water. When the beans are cooled, drain in a colander.
  • Add wax and green beans, tomatoes, red & yellow pepper, onion, cucumber, and cilantro, to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Adjust seasonings to your liking and enjoy immediately.
source: https://www.sevengracesblog.com/recipe-fashion-organization/

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