Rainbow Veggie Salad
15 min·American
Rainbow Veggie Salad
Ingredients
Ingredients
- 1-1/2 cups raw corn kernels* ((from 1 or 2 ears))
- 1 of each red yellow and orange bell peppers (diced)
- ½ small red onion finely chopped
- 1 cup green beans cut into 1" pieces
- 1 cup wax beans cut into 1" pieces
- 1/2 cup parsley finely chopped
- 1/2 cup sliced kalamata olives
- 1/4 cup walnuts finely chopped
- 1/4 cup grated fresh Parmesan (or sharp cheddar or emmental)
Vinaigrette
- ¼ cup unsweetened applesauce
- 3 tbsp extra-virgin olive oil
- 2 tbsp Dijon mustard
- The juice of 1 lime
- 1 garlic clove crushed
- 1 tsp finely chopped fresh thyme
- ¾ tsp black pepper
- 1/2 tsp salt
Instructions
3 steps
- 1
In a small glass measuring cup or bowl, combine all the ingredients for the vinaigrette and mix until well combined; set aside.
- 2
In a large mixing bowl, combine the corn kernels, bell peppers, red onion, green beans, wax beans, parsley, olives, walnuts and grated cheese. Pour the reserved vinaigrette right in and toss until well combined.
- 3
Serve immediately or refrigerate for a few hours to allow the flavors to fully develop.
Progress
0 / 3 steps
Nutrition
Per serving (based on 6 servings)
Calories
241cal
Protein
7.0g
Carbs
18.0g
Fat
16.0g
Fiber
4.0g
Sugar
6.0g
Sodium
605mg
Saturated Fat
3.0g




