Loaded with more so much nutritious stuff, this Rainbow Veggie Salad is as good for you and as pleasing to the taste buds as it is colorful!
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Rainbow Veggie Salad

Loaded with more so much nutritious stuff, this Rainbow Veggie Salad is as good for you and as pleasing to the taste buds as it is colorful!
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 241kcal
Author Sonia! The Healthy Foodie

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

Instructions

  • In a small glass measuring cup or bowl, combine all the ingredients for the vinaigrette and mix until well combined; set aside. 
  • 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. 
  • Serve immediately or refrigerate for a few hours to allow the flavors to fully develop.
  • This salad can even be made up to a day ahead of time and any leftovers will keep well in the refrigerator for up to 3-4 days.

Notes

To remove the corn kernels from the cob quickly, efficiently, and most of all, without sending corn flying all over your kitchen, place the ear of corn straight up in the chimney of a tube or bundt pan (the hole will hold it securely in place), and then, with a sharp knife, cut the kernels off from top to bottom: the kernels will fall right into the pan! Turn the corn and repeat until all the kernels are cut from the cob.

Nutrition

Calories: 241kcal | Carbohydrates: 18g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 605mg | Potassium: 382mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2575IU | Vitamin C: 92.6mg | Calcium: 148mg | Iron: 1.8mg