Ingredients
Vegetables
- 10 ounces tomatoes, chopped
- 1 cup carrots, shredded
- 1 yellow pepper, diced
- 2 green onions, sliced (include green and white parts)
- 1 cup English cucumbers, diced
- ¾ cup edamame, shelled
- 1 cup purple cabbage, thinly sliced
- ¼ cup red onions, diced
Fruits and Beans
- 1 cup blueberries, washed and dried
- 16 ounces beans, drained and rinsed (any variety of your choice)
Toppings and Dressing
- ¼ cup pepitas (pumpkin seeds, shelled and roasted)
- Dressing of choice, to taste
Instructions
- Prepare Vegetables and Ingredients: Chop all vegetables according to instructions—dice tomatoes, shred carrots using a peeler to yield 1 cup, dice yellow pepper, slice green onions including both stalk and bulb, dice English cucumber, and thinly slice purple cabbage and red onions. Thaw edamame if frozen and drain and rinse canned beans. Wash and dry blueberries.
- Arrange the Salad: In a large flat bowl, place each vegetable and ingredient in the order of the rainbow for optimal color presentation. Start with red tomatoes, then orange carrots, yellow peppers, green onions and cucumbers, green edamame, blueberries for blue/purple tones, followed by purple cabbage, red onions, and finally place the beans. Sprinkle pepitas in the center to finish.
- Serve and Dress: Present the salad on the table to admire the vibrant colors before drizzling your favorite dressing over the salad. Toss gently to evenly coat and serve immediately for best freshness and crunch.
Notes
- Use fresh, crisp vegetables for best texture and color.
- If edamame is frozen, make sure to thaw properly before assembling the salad.
- Any variety of beans can be used depending on preference (e.g., kidney, black beans, chickpeas).
- Feel free to customize the dressing; vinaigrettes, lemon dressings, or creamy options all pair well.
- Arrange vegetables in rainbow order for the appealing visual effect.
- Serve salad immediately after dressing to maintain freshness and crispness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
