Prep: 20 mins
Cook: 2 mins
4
Rainbow salad
Brighten your table with a vibrant and nutritious rainbow salad. This colorful dish features a variety of fresh, crisp vegetables like red bell peppers, carrots, cherry tomatoes, cucumber, and purple cabbage, all finely chopped and mixed together. Tossed with a light, tangy dressing made from olive oil, lemon juice, and a touch of honey, this salad offers a delightful crunch and a burst of flavors in every bite. Perfect as a healthy side dish or a light main course, the rainbow salad is not only visually stunning but also packed with vitamins and antioxidants. Enjoy the refreshing and wholesome taste of this beautiful rainbow salad!
2 sweetcorn cobs, husks and silks removed
400g can chickpeas, drained and rinsed
1 Lebanese cucumber, diced
1 large carrot, peeled and shredded
200g tub beetroot or hummus dip
200g mixed cherry and mini roma tomatoes, halved
1 celery stick, thinly sliced
extra virgin olive oil, for drizzling (optional)
STEP 1 Place sweetcorn in a single layer in a shallow microwave-safe dish. Microwave on high for 3 minutes. Set aside to cool then slice off kernels.
STEP 2 Layer chickpeas, cucumber, carrot, dip, tomatoes, corn and celery into plastic serving cups, airtight plastic boxes or jars. Drizzle with extra virgin olive oil if liked and serve.
Nutritional Facts
Sweet Corn: High in dietary fiber; supports digestive health. Rich in vitamins B and C, as well as antioxidants like lutein and zeaxanthin, which promote eye health. Contains essential minerals such as magnesium and potassium; supports heart health and muscle function. Provides natural sugars for quick energy.
Tips and Tricks
- Rainbow Salad: Select a variety of colorful vegetables like carrots, bell peppers, and red cabbage for a vibrant salad. Toss with a tangy dressing for a nutritious and visually appealing dish.
