Vegetable Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh and colorful salad of corn, cucumber, tomato, peppers, and green beans tossed in a lemon vinaigrette with fresh herbs. Light and crisp, it pairs well with grilled proteins or stands alone as a vegetable-focused side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup corn kernels
- 1 cup cucumber (quartered and sliced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely chopped)
- 3/4 cup bell peppers (chopped, any color)
- 1 cup green beans (blanched and cut into 1/2 inch pieces)
- 1/4 cup fresh herbs (such as parsley, dill and chives, chopped)
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 3 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons granulated sugar
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- salt and pepper to taste
At a glance
PER SERVING · TIME 23M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 3m
- Sodium
- 341mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 197mg
- Calcium
- 16mg
- Iron
- 0.43mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 341MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.