Rainbow Vegetable Salad - WNCT

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, 2/3 cup per serving)

Ingredients

2 1/2 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
1 1/3 cups red onion, diced
2/3 cup Italian flat leaf parsley, finely chopped
4 tablespoons olive oil
6 tablespoons balsamic vinegar
1/2 teaspoons kosher salt

Directions

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)
Calories: 130
Protein: 6g (19%)
Carbohydrate: 14g (43%)
Fat: 5.5g (38%)
Saturated Fat: 0.5 g
Cholesterol: 0mg
Sodium: 200mg
Calcium: 69mg
Iron: 1.6 mg
Vitamin A: 1150 IU
Vitamin C: 101mg
Fiber: 4g

Kim Galeaz is an Indianapolis-based Registered Dietitian and owner of Galeaz Food & Nutrition Communications. As a freelance culinary-nutrition consultant, she has worked with many companies, including The Coca-Cola Company, The Kroger Company and Weider Publications, to help position and promote smart and healthy food, beverage and lifestyle choices.

 

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