Vegetable Confetti Salad

Vegetable Confetti Salad is a party for your mouth. It has all the colors of party confetti and if you look at it quickly you may even mistake it for real confetti! But don’t be mistaken it is a real salad with an array of colorful vegetables which have a laundry list of vitamins, fiber and much nutrition.

This salad was formulated out of near necessity for the mere reason of having maybe 1 or 2 of each of these vegetable leftovers in my produce bin in the refrigerator. Actually, you can go to the grocery store and just pick the prettiest colors to go into this salad and it would probably work. I just love pretty food. It also makes for it being delicious as well!

In this salad, I’ve used sun-dried tomatoes, but fresh cherry tomatoes work just as well. If you could make it the night before your going to serve this, it will only make the flavors meld together and make for a scrumptious salad no one can resist.

Italians are known for loving their vegetables and I think this recipe is a good example of this statement. I know personally, I could be very happy with vegetables alone but, of course, you need the right herbs and flavored vinegar to go with certain vegetables.

Vegetable Confetti Salad

Tina

You can make this summer or winter with adjustments. Winter you just have to substitute maybe a couple canned vegetables. Summer you can have your hearts contend in vegetables. This salad is so pretty with all its vibrant colors! Not only is there plenty fiber in this salad it also loaded with flavor. As you are prepping it your mouth will be salivating and when you taste it you won't be able to stop eating it!!

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Prep Time 30 mins

Course Salad

Cuisine Italian

Ingredients

  

• 1 can Garbanzo beans (chick peas) or Black Beans rinsed and drained; its your preference
• 1 whole red pepper chopped
• 3 cloves chopped garlic
• 1 chopped red onion
• handful Fresh basil chopped
• handful Fresh parsley chopped
• 3/4 cup sun dried tomatoes chopped or fresh cherry tomatoes
• 3 stalks celery chopped
• 3 whole cleaned carrots chopped
• 1 small can sliced black olives
• 1 sliced avocado sliced and chopped ( I do not put this in the salad until its ready to serve)
• 4 oz. olive oil
• 2 to 3 oz. red wine vinegar {this goes according to taste; some people like a little more tang, so you decide on this ingredient how strong you want it)
• Salt to taste and freshly ground pepper These 2 ingredients is always up to the composer of the salad; its according to what you like)
• bunch/chopped either fresh basil or cilantro I prefer the basil just because I'm parcel to that flavor, but go ahead and use the cilantro if you want to give it more of a Mexican flavor.

Instructions

 

• You are going to prep all your vegetables
  
• Open and rinse your can of chick peas (beans) or Black beans
• Your going to assemble your salad
  
• Mix ingredients together
• Assemble your salad dressing; give it a taste test, checking to see its not to tangy.
• Incorporate it all into the salad
• Add your salt and pepper and mix, again.
• Your going to hold off on your avocado until your ready to serve, avocado tends to darken after it is cut and presentation is everything!
  

Keyword vegetable salad

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