Recipe: Perfect Healthy And Colorful Vegan Summer Salad

Delicious, fresh and tasty.

Healthy And Colorful Vegan Summer Salad. Make This Healthy Pasta Salad With Ripe Vegetables And Whole Wheat Noodles. Chop some vegetables, throw everything together with a quick dressing and ta-da, dinner is served. I figure if it's this way in my house, then it's likely the same in yours.

Healthy And Colorful Vegan Summer Salad More tasty vegan Summer recipes you'll love: Vanilla Ice Box Cake. Great recipe for Healthy And Colorful Vegan Summer Salad. I made it and it was gone in minutes. You can cook Healthy And Colorful Vegan Summer Salad using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Healthy And Colorful Vegan Summer Salad

  1. It's 1 of Yellow bell pepper.
  2. You need 10 of Radishes.
  3. It's 1/2 cup of Diced green cauliflower.
  4. It's 1/2 of Cucumber.
  5. You need 1 large of tomato.
  6. Prepare 1/2 cup of Canned corn.
  7. It's 1 can of Six bean mix.
  8. It's 1 cup of Quinoa.
  9. It's 1 tbsp of Vegetable broth.
  10. It's 1 of Lemon.
  11. You need 1 tbsp of Greek spices.
  12. It's 1 tbsp of Parsley.

Very tasty, nutritious, vegan, gluten free and overall good looking salad! You'll love it on these hot summer days, as a side dish or as a healthy snack in the afternoon! Vegan Summer Nicoise Salad for Two. Veganosity.. color, and so many healthy ingredients.

Healthy And Colorful Vegan Summer Salad step by step

  1. Start by cooking the quinoa; use a cup of rinced, uncooked quinoa and 1 1/2 cup of water, add vegetable broth and boil for 20 minutes, or until all water is absorbed..
  2. While the quinoa is cooking, dice all the washed vegetables (not the lemon!) to desired size. Put them in a large salad bowl..
  3. Rince the corn kennels and pour into the vegetables. Do the same with the can of six bean mix..
  4. Mix throughly but carefully (you wouldn't want to make mashed beans and corn lol) with a wooden spoon and add in the spices..
  5. Take your cooked quinoa and rince it with cold water until cold. Pour into the salad bowl. Cut the lemon in half and squeeze the juice into the salad. Mix throughly..
  6. Serve ice cold with a dash of extra lemon juice and a little extra parsley on top. Enjoy!.

Eat until you can't eat no more! Sweet Potato Noodle Salad with Sriracha Lime Peanut Sauce. Vegan Broccoli Salad with Dried Cranberries. This vegan broccoli salad is one of my all time favorite salads. It has a combination of sweet and savory flavors, with a creamy vegan dressing.