Begin by thoroughly washing all your fresh produce. Chop the green beans, wax beans, and cucumber into uniform 1/4-inch pieces. Seed and chop the plum tomatoes, red pepper, and yellow pepper into similar-sized cubes. Finally, finely chop the small red onion, and set all the diced vegetables aside in a large bowl.

Prepare a large bowl filled with ice water and set it aside to create an ice bath. This step is crucial for keeping the blanched vegetables crisp and vibrant in your Chopped Salad.

Bring a large pot of salted water to a rolling boil over medium-high heat. Add the corn and a pinch of sugar, and blanch for about 6 minutes. Once cooked, carefully transfer the corn to the prepared ice bath using a slotted spoon.

In the same boiling water, add your trimmed green beans and wax beans. Blanch them for just 1 minute to preserve their crispness and vibrant color. Immediately transfer the beans to the ice bath to cool.

In a large mixing bowl, combine the blanched corn, green beans, wax beans, chopped tomatoes, peppers, red onion, cucumber, and cilantro leaves. Use a gentle folding motion to mix the ingredients together.

To dress your Chopped Salad, drizzle in the extra virgin olive oil and rice wine vinegar. Sprinkle in the coarse salt and freshly ground pepper, then toss all the ingredients together until they are well coated.