You’ve all heard the saying “Eat your greens!”Well now it’s time to eat all of the colors of the rainbow! This summer Rainbow Salad is so versatile, and it’s the perfect side dish to serve along side any of your favorite meals.
All of the salad components pair beautifully together and the simple dressing adds a light delicate flavor that brings the whole salad together.
Every bite of this refreshing salad will have you wanting more and more. I promise you won’t even miss the greens!
Read below to find out how you can make this beautiful, bold, and colorful salad the whole family is sure to enjoy!
Begin by chopping up one cup each of
tomatoes, red pepper, orange pepper, corn, cucumbers, green beans, red onions, and parsley.
In a separate measuring cup whisk together 2 tbsp olive oil, 3 tbsp rice wine vinegar, 1/2 tsp salt and pepper to taste.
Drizzle over the entire salad and toss to combine.
And there you have the easiest and prettiest colorful summer Rainbow Salad!
This salad is perfect as a side, or you can make ahead and eat it for a quick lunch throughout the week.
Kids will also enjoy scooping the delicious salad up with tortilla chips. This is a great way to get a little extra veggies into fussy eaters!
- 1 cup each chopped:
- -red pepper
- -orange pepper
- -corn (thawed frozen)
- -green beans (thawed frozen)
- -red onion
- -2 tbsp olive oil
- -3 tbsp rice wine vinegar
- -1/2 tsp salt
- -pepper to taste
- -Wash and chop the veggies
- -Add all of the chopped veggies to a large bowl.
- -Whisk together 2 tbsp olive oil, 3 tbsp rice wine vinegar, 1/2 tsp salt and pepper to taste.
- -Drizzle the dressing over the entire salad and toss to combine.
Can’t you use fresh vegetables vs frozen?
i know there are some folks will not go for this