Ingredients
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1/2 lb green beans, trimmed and cut into 1/4 inch pieces
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3 carrots, peeled and cut into 1/4 inch cubes
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4 plum tomatoes, seeded and cut into 1/4 inch pieces
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1 small red pepper, seeded,de-veined and cut into 1/4 inch pieces
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1 small yellow pepper, seeded,de-veined and cut into 1/4 inch pieces
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1 small green pepper, seeded,de-veined and cut into 1/4 inch pieces
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1 yellow squash, cut into 1/4 inch pieces
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1 zucchini, cut into 1/4 inch pieces
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1 red onion, cut into 1/4 inch pieces
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1 cucumber, peeled,seeded and cut into 1/4 inch pieces
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1 cup frozen corn, thawed
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1/2 cup of sliced black olives
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1/2 cup of sliced green olives
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1/2 lb feta cheese, crumbled
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1 (16 ounce) bottle Italian dressing or 1 (16 ounce) bottle vinaigrette dressing
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2 jalapeno peppers, seeded and de-veined,minced
Instructions
- Prepare an ice bath (a large bowl filled with ice water and ice cubes).
- Add green beans to boiling water.
- Blanch until tender, about 3-5 minutes.
- With a slotted spoon remove from water and immediately plunge into the ice bath.
- When beans are thoroughly cooled, drain and pat dry.
- Repeat the process with the carrots.
- Add all ingredients except cheese and dressing to a large bowl.
- Stir to combine.
- Add cheese.
- Begin by adding 1/4 cup of vinaigrette dressing and stir to combine.
- Chill, stirring occasionally, and add more dressing if needed.
- The vegetables will give off their juices also.
- Best if chilled overnight so that all of the flavors marry.