Confetti Veggie Salad

I have a secret to confess: I’m taking a photography class.

Hopefully, you can tell!

As a writer and editor, words have always been easier for me. Even when I was younger, I thrived in English class – but was terrified of art! So later, I just kind of lumped photography into that category of “beyond my creative scope.” But to be honest, I never really tried it! Now I’m having a ton of fun learning how to use a camera other than the one on my iPhone. And, of course, this blog benefits as well.

I struggle to make certain meals, like soups or meat, look visually appetizing. But, I LOVE taking pictures of any baked goods or sweets! And I can add fruits and veggies to that favorites list now, too. I mean, how could you not want these vibrant green beans, enrobed in hot pink? So perfect.

Green Beans

All of these veggies make me so ready for farmers markets! I can’t wait for warmer weather and fresh produce. Plus, I want a reason to make this yummy green smoothie every day.

Confetti Veggie Salad

I’m seriously counting down the days until fresh corn. You just can’t beat it. I hesitantly admit that I wanted to make this Confetti Vegetable Salad so badly, I used frozen corn. And, you could tell (… ok, I could, but no one else!).Β  It’s still really good either way – the perfect healthy side for any meal, or a tasty lunch on its own!

Confetti Veggie Salad

Adapted from Epicurious

  • 6 C corn
  • 1 C edamame beans (shelled)
  • 2 C skinny green beans, blanched and cut into pieces*
  • Β 1 C grape tomatoes, halved lengthwise
  • 1 avocado, cubed
  • 1/2 C extra-virgin olive oil
  • 1/4 C red wine vinegar
  • 1 t honey
  • 1 t kosher salt
  • 1/2 t ground black pepper

In a bowl, toss together corn, edamame, green beans, tomatoes and avocado. In a second bowl, whisk together oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate.

*To blanch the green beans, first boil a pot of water. Then, when it’s bubbling, throw in the green beans for about 30 seconds. Immediately drain and rinse them under cold water. This softens them a little, while still keeping the crispness!

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One thought on “Confetti Veggie Salad

  1. Pingback: Blue Moon Chicken | Sip.Cook.Bake

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