Serves 8
158 cal · 90 min
Hearty Vegetable Salad with Herb Dressing
Recipe GLPR3bfdef3b29dde7
A vibrant, nourishing salad combining fresh vegetables and protein-rich kidney beans, topped with a tangy herb-infused vinaigrette. Perfect as a side dish or light main course, this salad develops deeper flavor as it marinates. Make ahead for convenience and to allow the dressing to fully penetrate the vegetables.
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Ingredients
3 cups Fresh or frozen cauliflower florets, thawed
2 cups Fresh or frozen broccoli florets, thawed
1 can (15 1/2 oz) Low-sodium red kidney beans, drained
2 Medium carrots, sliced diagonally
1 cup Large pitted olives, sliced
2 Green onions, sliced
¼ cup Red wine vinegar
¼ cup Vegetable oil or olive oil
1 tablespoon Fresh cilantro or parsley, chopped
1 Garlic clove, minced
1 teaspoon Sugar
½ teaspoon Dried basil
Directions
Begin by washing your hands thoroughly with soap and warm water to ensure food safety throughout the preparation.
In a large mixing bowl, combine the cauliflower florets, broccoli florets, drained kidney beans, sliced carrots, sliced olives, and green onions. Toss gently to distribute all vegetables evenly.
Pour the red wine vinegar and oil into a jar with a tight-fitting lid. Add the minced garlic, chopped cilantro, sugar, and dried basil.
Seal the jar tightly and shake vigorously for 30 seconds to 1 minute, ensuring all ingredients are well combined and the dressing is fully emulsified.
Pour the prepared dressing over the salad vegetables and stir thoroughly to coat everything evenly with the herbed vinaigrette.
Cover the bowl and refrigerate for 1 to 4 hours, stirring or tossing the salad every 30 minutes if possible to allow the vegetables to absorb the dressing flavors and develop a deeper, more cohesive taste.
