Instructions: Note: Be sure to cut all of the vegetables into similar-size pieces so that each forkful offers the same mix of flavors.

Prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn, and blanch until tender, about 6 minutes. Remove from water, and plunge immediately into ice bath. When corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl.

Add beans to boiling water. Blanch until tender, about 1 minute. With a slotted spoon, remove from water, and plunge immediately into ice bath. When beans are thoroughly cool, drain in colander.

Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, salt, and pepper. Stir to combine. Taste, and adjust for seasoning. Serve immediately.

This recipe yields 10 to 12 servings.

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