Full Spectrum Veggie Salad

• Vegetarian
• Gluten free

• Produce

  • 1 cut into pieces 150g green beans
  • 1 cut into pieces 150g wax beans
  • 1 raw ear Corn
  • 1 Garlic clove
  • 1 Lime, Juice of
  • 1/2 cup Parsley
  • 1/2 cup Red onion

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Condiments

  • 2 tbsp Dijon mustard
  • 20 Kalamata olives, pitted and sliced

• Baking & Spices

  • 3/4 tsp Black pepper

• Nuts & Seeds

  • 50 g Walnuts

• Dairy

  • 75 g Parmesan, fresh

Found on thehealthyfoodie.com

Description

Ingredients

• 1 raw ear of corn
• 1 of each bell peppers: red, yellow and orange, chopped rather finely
• ½ cup parsley, finely chopped
• 150g green beans, cut into 1 pieces
• 150g wax beans, cut into 1 pieces
• ½ cup red onion, finely chopped
• 50g walnuts, finely chopped
• 75g fresh parmesan, grated (Emmental is also delicious in this salad)
• 20 kalamata olives, pitted and sliced
• 2 tbsp Dijon mustard
• The juice of 1 lime
• ¾ tsp black pepper
• 1 garlic clove, crushed
• ¼ cup unsweetened applesauce

Directions

• Cut the corn from the cob by standing the corn on end in a large mixing bowl or plate and insert a sharp knife just at the bottom of the kernels. Slowly cut all the way to the other end of the corn. Turn the corn and repeat until all the kernels are cut from the cob.
• Put the corn kernels in a large mixing bowl and add the rest of the prepared vegetables.
• In a small mixing bowl, add the ingredients for the vinaigrette and mix until well combined.
• Pour over the reserved vegetables and mix well.
• Serve immediately or refrigerate for a couple of hours to allow the flavors to fully develop.
• This salad keeps well in the refigerator for 3-4 days.