Chopped Vegetable Salad

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 3 tablespoons canola oil
2. 1 tablespoon black bean salsa
3. 2 teaspoons minced serrano or jalapeño chile
4. 1 garlic clove, minced
5. 1 tablespoon sherry vinegar
6. 1 tablespoon rice vinegar
7. 1 tablespoon soy sauce
8. 2 teaspoons fresh lemon juice
9. 1/4 teaspoon Asian sesame oil
10. Salt and freshly ground pepper
11. 4 ounces sugar snap peas
12. 4 ounces green beans
13. 1 cup small broccoli florets
14. 5 baby beets—trimmed, scrubbed and halved lengthwise
15. 4 cups (packed) mixed baby greens, such as frisÉe and romaine
16. 2 plum tomatoes, cut into eighths
17. 4 ounces feta cheese, preferably French, cut into 1/2-inch cubes

1. In a bowl, combine the canola oil, salsa, chile, garlic, sherry and rice vinegars, soy sauce, lemon juice, sesame oil and 1/4 teaspoon each of salt and pepper.
2. In a medium saucepan of boiling salted water, cook the sugar snap peas until just tender, about 3 minutes. Using a slotted spoon, transfer the sugar snaps to a colander and refresh under cold water; pat dry with paper towels and transfer to a large bowl. Repeat the process with the green beans, broccoli and beets, cooking each vegetable individually until just tender.
3. Add the greens, tomatoes and feta cheese to the bowl. Pour the dressing over the salad, toss well and serve.