Crunchy, fresh, and simple! Bursting with colorful vegetables and a fresh vinaigrette, this nutrient-packed salad doesn’t require a stovetop and takes less than 30 minutes to throw together, making it the ultimate choice for a weeknight dinner or a barbecue side dish. Think tart apple, cool mint, and protein-packed beans for a nourishing meal on no-cook days!
Let us know if you try to make these at home + tag us @sylviacenter.
Prep Time: 30 minutes | Serves: 6-8
Ingredients
½ small head broccoli, stem removed and cut into rubble
¼ small purple cabbage, cut into small dice
½ large cucumber, seeds scooped and cut into small dice
1 red bell pepper, deseeded and cut into small dice
1 large carrot, peeled and cut into small dice
1 large apple, cored and cut into small dice
4 radishes, cut into small dice
1 14-oz can black beans, drained and rinsed
1 8-oz can corn, drained and rinsed
Salt, to taste
1 lime
½ Tbsp olive oil
¼ C parsley, minced
¼ C mint, leaves picked and minced
Dressing
2 Tbsp shallot, minced
2 cloves garlic, minced
2 oranges, zested & juiced (final yield approx 4 Tbsp juice, 2 Tbsp zest)
2 tsp honey
4 Tbsp red wine vinegar
4 Tbsp olive oil
Salt and black pepper, to taste
Method
- In a small mixing bowl, combine the minced shallots, garlic, orange juice, honey and vinegar. Whisk thoroughly, and while whisking, stream in the oil slowly until the vinaigrette is emulsified. Season to taste with salt and black pepper. Set aside until needed.
- Prep your veg, and add to a large salad bowl as you go. Add the beans and corn to the bowl, and season with a pinch of salt, a squeeze of lime juice, and a small drizzle of olive oil. Using your hands, gently fold the ingredients together until everything is well-distributed. Add the herbs last, and fold in gently.
- Drizzle your vinaigrette over the seasoned salad, and gently fold until all the veg is coated. You may have some dressing left over, so work in small batches, adding a third of the vinaigrette at a time. Taste and reseason if needed. Allow to sit for 5–10 mins before serving. Serve topped with a dollop of Greek yogurt for a light meal, or as a side with grilled protein.
Substitutions:
| Ingredient | Substitutions |
| Black beans | Black eyed peas, pinto beans |
| Parsley and mint | Any fresh herbs, including chives, cilantro, dill |
| Red wine vinegar | Sherry vinegar, apple cider vinegar |
| Recipe Notes |
| Dressing can be made days ahead and stored in the fridge. Allow to come to room temp before serving. |
