Confetti Salad

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4.5 of 5 (2)

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

Introduction

A Colorful, Healthy Summer Vegetable Salad A Colorful, Healthy Summer Vegetable Salad

Minutes to Prepare: 20

Minutes to Cook: 10

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.