AMAZING. COLORFUL. MAKES ME SWOON! And I’m not just talking about the cute swimsuit I saw at DownEast the other day. Nope, I’m referring to this crunchy, delicious confetti salad that’s perfect for summer. A rainbow of fresh, savory veggies in a sweet and tangy dressing with a hint of spice from a jalapeño. Can I get a YUM?
Ahhh, look at that beauty. What is it about salads? When I was in high school, the first thing I would do when I got home was make myself a huge salad full of fresh veggies. The crispety crunchety goodness of all the colorful veggies, all with a unique, distinct, and delicious flavor. The other thing I love about salads is that most veggies are ZERO Weight Watchers points. Seriously. You can’t go wrong! Now maybe I can actually fit into that swimsuit at DownEast…
Last night I made my Apricot Pork Tenderloin (recipe coming soon!) and I intended to make rice pilaf to round out the meal along with this summer confetti salad. But after putting this hearty salad together, I could tell I wouldn’t need the rice. This baby is low-cal AND filling. What could be easier? Throw some meat on the grill to serve with this and BAM! Dinner’s ready. Now you have more time to relax in a nice, hot bath. You’re welcome.
- 4 cups (6 ears) fresh corn, cut off cobs
- 1 package (11 ounces) Steamables shelled edamame
- 2 cups green beans, blanched and cut into 1-inch pieces
- 1 cup grape tomatoes, halved lengthwise
- 1 orange bell pepper, diced
- ½ cup minced red onion
- 1 avocado, cut into chunks
- 1 jalapeño, seeded and minced
- 10 basil leaves, sliced into thin ribbons
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon honey
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Heat oven to broil.
- Place corn on a foil-lined cookie sheet and drizzle with a little olive oil. Toss to coat kernels.
- Place in oven and bake for approximately 5 minutes, or until kernels start to brown. Remove from oven and carefully lift foil and corn off of pan. Set aside.
- Meanwhile, cook edamame in microwave according to package directions. Rinse with cold water to cool.
- In a large bowl, toss together corn, edamame, green beans, tomatoes, bell pepper, onion, avocado, jalapeño, and basil.
- In a small bowl, whisk together oil, vinegar, honey, salt, and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate.
