I like to wear a T-shirt that says, “Eat more plants!” For me, that means, eat more veggies. Does that sound drab or boring to you? It doesn’t have to be, not when you have the right recipe. Vegetables can be amazing and jam-packed full of flavor. Some salads can even steal the show as the main deal! And when the temperatures are soaring, it’s so refreshing to have a dinner salad like this one. It has all the flavor of a Caribbean vacation too.
Why I love salads
A veggie-packed salad offers up plenty of health benefits, including:
- Healthy, glowing skin
- Better weight management
- Improved gut health
- Stronger immune system
- Increased energy
- Reduced risk for chronic diseases
What do you need to make this delicious Caribbean salad?
- Cooked brown rice
- Can of kidney beans
- Can of black beans
- Frozen corn
- Several green onions
- A red bell pepper
- A handful of fresh parsley (you can also use dried parsley)
- Lime juice
- Lemon Juice
- Liquid Aminos or vegetable broth
- A little salt, dried basil, garlic powder, and cumin
How easy is this to make?
Salads are one of the easiest ways I know to rev up your meals with more veggies. Prep time can also be minimal if you pre-cook the rice ahead of time. A rice cooker or Instant Pot can also cut the usual cooking time way down. Whatever way you choose, once your rice is done, most of the work is too. You just toss the salad ingredients together and mix them lightly together. In a smaller bowl, you can whisk the lime dressing ingredients, pour it over the salad so it’s nicely coated, Chill in the fridge for at least a couple of hours. I like to make this the day before eating, so it’s all nicely cool and ready to go. It also helps the flavors to blend. Then you’re all set to serve. It’s that easy.
Eat the Rainbow
Confetti Salad is a great example of how you can eat the rainbow. There is such a wide variety of colors in this salad–red, green, black, yellow. All these bright colors indicate the high levels of antioxidants you’ll find here. Antioxidants offer great protection against many chronic diseases, including heart disease and many cancers.
Chef’s Notes
If you’re using an Instant Pot to make the brown rice, I cook mine for 21 minutes, using the manual button. Manually release the pressure to allow the steam to release. I always use 2 cups more water than brown rice.
Confetti Salad with Lime Dressing
Equipment
- Instant Pot (optional)
Ingredients
Salad Ingredients
- 3 cups cooked brown rice
- 1 15 oz can of kidney beans, drained
- 1 15 oz can of black beans, drained
- 1 1/2 cups frozen corn, thawed
- 4 green onions, thinly sliced
- 1 red bell pepper, cored and diced
- 1/4 cup fresh cilantro or flat-leaf parsley, chopped
Lime Dressing
- 1/4 cup lime juice
- 2 tbsp lemon juice
- 2 tbsp Liquid Aminos or vegetable broth
- 1/2 tsp salt
- 1/2 tsp dried basil
- 1 tsp garlic powder
- 1/2 tsp cumin (optional)
Instructions
- In a salad bowl, add all the salad ingredients and toss.
- Make the Lime Dressing: In a small bowl, whisk all the dressing ingredients,
- Pour the dressing over the salad; stir to coat.
- Chill the salad for 2 hours or overnight. This allows the flavors to blend.
- Serve as a main dish salad for a tasty Caribbean-style lunch or dinner.
