Confetti Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 medium zucchini, sliced thinly on an angle1 medium yellow squash, sliced thinly on an angle1 large red bell pepper, thinly sliced1 large yellow bell pepper, thinly sliced1 cup frozen corn1/2 cup golden raisins1 can black beans, drained & rinsed well1/2 cup cilantro, finely chopped1/4 cup purple onion, raw, chopped1/2 large cucumber, seeded & cubed2 TB red wine vinegar1 TB balsalmic vinegar2 TB sugar1/2 cup extra virgin olive oil
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.
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.
Nutritional Info 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
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