Rainbow Vegetable Salad
This all-vegetable salad is a refreshing and colorful mixture of bell peppers and beans in balsamic vinaigrette. It packs in the antioxidants (vitamins A and C) for your heart, eyes, skin and overall good health.
Makes 10 cups (15 servings, ⅔ cup per serving)
2½ cups shelled edamame, thawed and lightly steamed
1 can (15 ounces) cannellini beans, rinsed and drained
1 each very large green, orange, yellow and red bell pepper, seeded and diced
1⅓ cups red onion, diced
⅔ cup Italian flat leaf parsley, finely chopped
4 tablespoons olive oil
6 tablespoons balsamic vinegar
½ teaspoons kosher salt
1. In a large bowl, combine edamame, cannellini beans, bell peppers and red onion.
2. Stir in Italian parsley.
3. Whisk olive oil, vinegar and salt together in a small bowl; lightly stir into salad mixture.
4. Cover and refrigerate several hours before serving to allow flavors to blend.
Nutrition information (per serving)
6 g protein
14 g carbohydrates
5.5 g fat (0.5 g saturated)
0 mg cholesterol
200 mg sodium
69 mg calcium
1.6 mg iron
1150 IU vitamin A
101mg vitamin C
Kim Galeaz is a registered dietitian and owner of Galeaz Food & Nutrition Communications based in Indianapolis and Jacksonville, Fla. As a culinary-nutrition consultant, writer and spokeswoman for the food, beverage and agriculture industry, she is passionate about blending great taste with good health in all her culinary creations.