Eat Your Veggies Salad
A simple chopped vegetable salad made with a mix of fresh veggies, herbs, and your favorite dressing. A great winter salad that stays crisp and flavorful for days.
Ingredients
- 1 red bell pepper , diced
- 1 yellow bell pepper , diced
- 1/2 English or Persian cucumber , diced
- 1/2 cup shredded carrots
- 1/4 cup pickled red onions , chopped
- 15 sugar snap peas , sliced
- 1/2 can black beans (about 8 oz) , drained and rinsed
- 10 ounces frozen fire-roasted corn , slightly thawed
- 1/4 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried marjoram
- 2 teaspoons taco seasoning
- 1/4 cup chopped fresh herbs (I use cilantro, dill, and mint)
- 1/4 cup tangy cheese , such as goat or feta, crumbled or cubed
- Your favorite vinaigrette*
- Salt and black pepper to taste
Instructions
- Chop the vegetables into small dice and add to a large mixing bowl.
- Pour in the beans and corn.
- Sprinkle the spices and herbs over the vegetables, along with the cheese.
- Drizzle the vinaigrette over the salad and toss.
- Taste, and add salt, black pepper, and more vinaigrette as needed.
- Store the leftovers in the fridge, keeping an eye on the integrity of the vegetables. If something gets slimy or moldy, toss the entire salad. Leftovers should last 2 to 3 days in the fridge. If you’re concerned about soggy vegetables, keep the vinaigrette separate and dress the salad when serving.
Notes
* Don’t hesitate to use your favorite bottled vinaigrette or dressing. I often use Bragg’s vinaigrette because it’s low in sodium and carbs. Garlic Expressions is delish, too.