Whoever said that salads are boring hasn’t tried this colorful spring salad.
This colorful salad is packed with nutrients to keep you fueled throughout the day. I highly recommend packing them in a mason jar for on-the-go salads you can bring to the office.
Colorful Spring Salad Recipe
Course: Recipes3
servings30
minutesIngredients
1 cup of frozen green OR frijoles beans
½ cup frozen edamame
1 cup of organic sweet corn
1 avocado you have in cubes
½ cup cherry tomatoes halved
¼ red onion cut into thin julienne strips
½ jalapeño seeded and finely chopped
5 finely chopped fresh basil leaves
½ cup chopped toasted walnuts
Dressing:
3 tablespoons of olive oil
1 ½ tablespoon of red wine vinegar
½ teaspoon of honey
½ teaspoon of pink salt
¼ teaspoon ground black pepper
Directions
- In a pot with boiling water and salt, add the beans and edamame and cook until they are very shiny approximately 3 to 5 minutes. Remove the water and transfer it to a bowl of cold water with ice. Cut the beans one inch long.
- In a large bowl, combine the kidney beans, edamame, sweet corn, avocado, tomatoes, onion, jalapeño, and basil.
- In another bowl, mix the olive oil, red wine vinegar, salt, pepper, and honey with a hand whisk.
- Add the vinaigrette to the salad and combine everything very well.
- Finish with chopped walnuts on top.
Try this recipe at home, share your photos on the stories, and tag us @gmarquezfitness
Enjoy it!
Xx,