|Rainbow Veggie Salad: Ready to serve in minutes!|
As I stared at that handful of ingredients, I realized that by opening a can of kernel corn, I could easily turn the assemblage into a salad rich in healthful antioxidants. So here’s the quick and easy salad I invented on the spot. It was so colorful that I named it Rainbow Veggie Salad. As you probably know, the more color and variety you include in your daily diet, the healthier you will be and the more energy you will have. Fruits and vegetables pack a solid, one-two punch for good nutrition. I dressed this delicious salad with Summer-Fresh Lime Vinaigrette (see my post, above).
Rainbow Veggie Salad:
11-½ fl. oz. (341 mL) whole kernel corn, well drained
¼ c. red onion, finely chopped
1 tbsp. fresh parsley (no stems), very finely chopped
1 stalk celery, with a few leaves, diced
¼ red bell pepper (also known as “capsicum”), diced
3 or 4 crisp broccoli flowerets, roughly chopped
1 papaya spear, chopped (optional. If you have a fresh apple, peach, or pear, dice and toss that, instead)
Combine and toss all ingredients. Dress with Summer-Fresh Lime Vinaigrette. Serves 2.