This salad is sure to become a favorite on your spring and summer picnic tables. It’s easy to make and can sit on the buffet for hours. The vibrant colors are sure to attract the eyes of everyone – including the kids. Only you have to know it’s healthy. They’ll come back for the taste!
Ingredients
1 medium red bell pepper (1 cup diced)
1 medium yellow bell pepper (1 cup diced)
1 medium orange bell pepper (1 cup diced)
1 14-ounce can black beans (rinsed and drained)
3 ounces feta cheese (cubed or crumbled)
2 cups raw mini broccoli florets (fresh works best, but frozen will do)
Dressing Ingredients
½ cup lemon juice
½ tablespoon agave nectar or honey
½ cup roughly chopped parsley
¼ teaspoon sea salt
Directions
- Place the diced peppers and black beans in a large mixing bowl.
- Steam the broccoli florets for 1½ – 2 minutes until they are bright green and cooked, but still have a crunch. Immediately place them in a bowl of ice water to stop the cooking process, or run under cold water.
- Place the dressing ingredients in a blender or food processor and blend until parsley is finely chopped.
- Add broccoli, feta and dressing to the peppers and beans. Gently toss until all vegetables are evenly coated with dressing.
- Serve immediately or store in refrigerator for up to 3 days (broccoli will lose its color).
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