Hearty Vegetable Salad with Herb Dressing

Packed with fiber-rich vegetables and plant-based protein from kidney beans, this colorful salad is dressed in heart-healthy olive oil for a satisfying, nutrient-dense side dish.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 3 cups cauliflower florets (fresh or thawed) · 70 kcal in the whole recipe
• 2 cups broccoli florets (fresh or thawed) · 57 kcal in the whole recipe
• 1 can (15.5 oz) low-sodium red kidney beans, drained · 431 kcal in the whole recipe
• 2 medium carrots, diagonally sliced · 46 kcal in the whole recipe
• 1 cup large pitted olives, sliced · 145 kcal in the whole recipe
• 2 green onions, sliced · 1 kcal in the whole recipe
• 1/4 cup red wine vinegar · 11 kcal in the whole recipe
• 1/4 cup olive oil · 483 kcal in the whole recipe
• 1 tablespoon fresh parsley, chopped · 1 kcal in the whole recipe
• 1 clove garlic, minced · 4 kcal in the whole recipe
• 1 teaspoon sugar · 15 kcal in the whole recipe
• 1/2 teaspoon dried basil

Method

1. In a large bowl, combine the cauliflower, broccoli, drained kidney beans, carrots, olives, and green onions.

   

2. In a small jar with a tight-fitting lid, combine the red wine vinegar, olive oil, parsley, minced garlic, sugar, and dried basil. Shake vigorously until well blended.

   

3. Pour the dressing over the vegetables and toss gently to coat everything evenly.

   

4. Cover and refrigerate for 1 to 4 hours before serving, tossing occasionally to let the flavors marinate.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.