Rainbow Chopped Salad
Cuisine: Salad
Prep time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 head romaine lettuce, chopped into bite-sized pieces
  • 2 cups chopped tomatoes (about 1 pint halved cherry tomatoes or 4-5 chopped Roma tomatoes)
  • 2 avocado, cubed
  • ½ head red cabbage, thinly sliced
  • 2 carrots, peeled and julienned
  • 1 cucumber, peeled, seeds removed, and diced
  • 1 can black beans, rinsed and drained
  • 3 ears fresh corn, kernels removed
  • ½ cup white wine vinegar
  • ½ cup olive oil
  • Juice of 1 small lemon
  • 1 tsp. salt
  • 3 tbsp. dijon mustard
  • 2 tbsp. honey
  • ½ tsp. garlic powder
  • ¼ tsp. ground black pepper
Instructions
  1. In a small bowl, whisk together vinegar, olive oil, lemon juice, salt, mustard, honey, garlic powder, and pepper. Add more salt and pepper to taste, if desired.
  2. In a large bowl, toss all vegetables except avocado.
  3. Add vinaigrette and toss again.
  4. Top with avocado and serve immediately. If not serving immediately, leave the vinaigrette off until just before serving.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/rainbow-chopped-salad/