Rainbow Vegetable Salad

Ingredients

• 10 ounces tomatoes chopped
• 1 cup carrots shredded
• 1 yellow pepper diced
• 2 green onions sliced, the green and the white parts
• 1 cup English cucumbers diced
• ¾ cup edamame shelled
• 1 cup blueberries
• 1 cup purple cabbage cut thin
• ¼ cup red onions diced
• 16 ounces beans
• ¼ cup pepitas (pumpkin seeds, shelled and roasted)
• dressing of choice

Direction

1. Chop all vegetables and place them in a large flat bowl as shown in the blog post. Place the vegetables in rainbow color order for the best presentation.
2. I dice/cut the vegetables in order and place them in the bowl as I am cutting them. If the edamame needs thawing then take it out of the freezer in enough time to thaw.
3. Open the can of beans and drain and rinse. Wash the blueberries and set them aside to dry.
4. Remember to place the cut vegetables as you go, keeping in mind how much space you will need for the remaining ingredients. Dice the red tomatoes. If you are using cherry or grape tomatoes then just cut them in half.
5. Shred or slice the carrots with a peeler – you will need 1-2 carrots for one cup. Dice the yellow pepper. Slice the green onion, stalks and bulbs.
6.  Dice the cucumber. (Don’t forget to place the edamame and the blueberries.) Shred or thinly slice the purple cabbage – you will need about one-quarter of a head of cabbage.
7. Dice the red onion – you will need a thick wedge of onion. (Don’t forget to place the beans). Place the pepitas in the center of the salad.
8. I like to place the salad on the table for everyone to oooh and awww over before tossing with the dressing. Drizzle on your favorite dressing, toss together and serve.