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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 141.8
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.7 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 3.1 g

View full nutritional breakdown of Confetti Salad calories by ingredient
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Confetti Salad

Submitted by: COREYLOVE

Introduction

A Colorful, Healthy Summer Vegetable Salad A Colorful, Healthy Summer Vegetable Salad
Number of Servings: 10

Ingredients

    1 medium zucchini, sliced thinly on an angle
    1 medium yellow squash, sliced thinly on an angle
    1 large red bell pepper, thinly sliced
    1 large yellow bell pepper, thinly sliced
    1 cup frozen corn
    1/2 cup golden raisins
    1 can black beans, drained & rinsed well
    1/2 cup cilantro, finely chopped
    1/4 cup purple onion, raw, chopped
    1/2 large cucumber, seeded & cubed
    2 TB red wine vinegar
    1 TB balsalmic vinegar
    2 TB sugar
    1/2 cup extra virgin olive oil

Directions

Steam squash, zucchini, both bell peppers, corn and raisins for 5-10 minutes (just until raisins are plumping and squash/zucchini are beginning to wilt), then remove from heat.

Drain immediately and transfer to large serving/mixing bowl. Place in freezer or refrigerator until chilled, then add black beans, cucumbers, cilantro, onion & pepper.

In a small mixing bowl, whisk together olive oil, sugar, and vinegars. Drizzle over your vegetables and toss gently. Refrigerate & serve chilled.

Makes 8-12 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user COREYLOVE.






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