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: Lee
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)
Toss all ingredients with tahini dressing. Add more dressing, to taste, if desired.
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.