Dixie's Chopped Vegetable Salad

Total Time: 13 hrs Preparation Time: 1 hr Cook Time: 12 hrs

Ingredients

• Servings: 10
• 1/2 lb green beans, trimmed and cut into 1/4 inch pieces
• 3 carrots, peeled and cut into 1/4 inch cubes
• 4 plum tomatoes, seeded and cut into 1/4 inch pieces
• 1 small red pepper, seeded,de-veined and cut into 1/4 inch pieces
• 1 small yellow pepper, seeded,de-veined and cut into 1/4 inch pieces
• 1 small green pepper, seeded,de-veined and cut into 1/4 inch pieces
• 1 yellow squash, cut into 1/4 inch pieces
• 1 zucchini, cut into 1/4 inch pieces
• 1 red onion, cut into 1/4 inch pieces
• 1 cucumber, peeled,seeded and cut into 1/4 inch pieces
• 2 jalapeno peppers, seeded and de-veined,minced
• 1 cup frozen corn, thawed
• 1/2 cup of sliced black olives
• 1/2 cup of sliced green olives
• 1/2 lb feta cheese, crumbled
• 1 (16 ounce) bottle italian dressing or 1 (16 ounce) bottle vinaigrette dressing

Recipe

• 1 prepare an ice bath (a large bowl filled with ice water and ice cubes).
• 2 add green beans to boiling water.
• 3 blanch until tender, about 3-5 minutes.
• 4 with a slotted spoon remove from water and immediately plunge into the ice bath.
• 5 when beans are thoroughly cooled, drain and pat dry.
• 6 repeat the process with the carrots.
• 7 add all ingredients except cheese and dressing to a large bowl.
• 8 stir to combine.
• 9 add cheese.
• 10 begin by adding 1/4 cup of vinaigrette dressing and stir to combine.
• 11 chill, stirring occasionally, and add more dressing if needed.
• 12 the vegetables will give off their juices also.
• 13 best if chilled overnight so that all of the flavors marry.