Summer Chopped Vegetable Salad
 
Prep time
Total time
 
This scrumptious, colorful salad was inspired by the Chopped Salad recipe in the August 2015 issue of O Magazine. Use garden or farm-market veggies for amazing flavor and crunch!
Author:
Recipe type: Salads & Salad Dressings
Serves: 4 (Entree Salads)
Ingredients
  • 2 romaine hearts, finely chopped
  • 2 medium tomatoes, chopped (or 2 c cherry tomatoes, halved)
  • 2 ears fresh corn, raw kernels cut from the cob (2 - 2½ c)
  • 2 orange or red bell peppers, chopped
  • 2 cucumbers, chopped
  • 2 c chickpeas or white beans, cooked and drained (no salt added)
  • ½ lb green beans (raw or blanched), trimmed and chopped into 1" pieces (2 c)
  • ¼ c diced red onion
  • ¼ c hemp hearts (optional)
  • ½ c tahini dressing
Directions
  1. Toss all ingredients with tahini dressing. Add more dressing, to taste, if desired.
  2. Enjoy!
Notes
-The finer you chop the veggies, the yummier this salad will be!
-If you've never had raw corn in a salad, you're in for a treat--it's sweet, creamy, and crunchy!
-Note that chickpeas/beans are not shown in the pictures because I've had to cut back on beans temporarily (long story).
-Nutrition facts do not include optional hemp hearts.
Nutrition Information
Serving size: ¼ recipe Calories: 376 Fat: 10 Saturated fat: 1g Carbohydrates: 65g Sugar: 18g Sodium: 150mg Fiber: 17g Protein: 17g Cholesterol: 0g
Recipe by Veggie Quest at https://www.veggie-quest.com/2015/09/chopped-vegetable-salad-with-sweet-corn/