I love salads because you can top them with anything you like; nuts, fruits, cheeses and even seeds are really yummy on top of lettuce. But what about a salad with no lettuce in it at all?! Confetti salad is somewhere in between a salsa and a salad. Here's how to make it.
1 ear fresh corn, remove husk and silk, rinse cob clean, cut kernels off cob
1 can all-natural low-sodium black beans, drained and rinsed
1 red bell pepper, chopped (if the pepper is really big, only use half)
1 yellow bell pepper, chopped (if the pepper is really big, only use half)
1 orange bell pepper, chopped (if the pepper is really big, only use half)
1/2 Vidalia onion, diced
1 cup shelled edamame, prepare according to package
1/4 cup feta cheese crumbles
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 lemon or lime
To taste, salt and pepper
Combine first 9 ingredients into a large mixing bowl and carfully mix. In a small bowl, whisk together vinegar, couple of pinches of salt, pepper and mustard. Whisk vinegar mixture and slowly pour olive oil into vinegar mixture. Whisk until mixture is the consistency of a vinaigrette. Pour vinaigrette into veggie bowl and gently mix. Toss in feta and squeeze juice of half a lemon or lime juice into veggie bowl. Adjust seasons to your liking.
I love confetti salad because it's colorful, fresh and light. You can use any vegetables you like! You can also add different cheeses and pastas, orzo is our favorite. Confetti salad is perfect to serve at a cookout because it's great for vegetarians (leave out the feta) and it's really refreshing after a hot summer day. Hope you enjoy it!
Thanks for reading!