Summery Confetti Salad

Vegetarian
Gluten Free
Dairy Free
Popular
Health score
14%
Summery Confetti Salad
45 min.
8
213kcal

Suggestions


If you're looking for a vibrant, refreshing dish that will add a burst of color and flavor to your next meal, this Summery Confetti Salad is just what you need. Packed with fresh vegetables, it’s the perfect side dish for any occasion, from casual picnics to sophisticated dinner parties. The combination of juicy corn, crisp green beans, and sweet grape tomatoes brings a delightful mix of textures, while the creamy avocado adds richness and the tangy vinaigrette ties everything together beautifully.

What makes this salad truly shine is its versatility. It’s vegetarian, gluten-free, and dairy-free, making it suitable for a wide variety of dietary preferences. The addition of fresh basil and a touch of jalapeño gives it an aromatic lift, while the honey in the dressing provides a subtle sweetness to balance the savory flavors. Whether you're serving it as a light starter, a colorful antipasto, or just a wholesome snack, this salad will be the star of the table.

The best part? It’s easy to make, with minimal prep time required. The vibrant colors and fresh ingredients will have your guests reaching for seconds, and the longer it marinates, the more flavorful it becomes. So, grab your favorite bowl, toss it all together, and enjoy this delicious, nutrient-packed dish that screams summer in every bite!

Ingredients

  •  avocado cut into chunks
  • 10  basil 
  • 0.5 teaspoon pepper black freshly ground
  • cups ears corn fresh (6 ears)
  • cup grape tomatoes halved lengthwise
  • cups green beans cut into 1-inch pieces*
  • teaspoon honey 
  •  jalapeno minced seeded
  • teaspoon kosher salt 
  • 16 ounces lima beans *soaked overnight frozen thawed
  • 0.5 cup olive oil extra virgin extra-virgin
  • 0.5 cup onion red minced
  • 0.3 cup red wine vinegar 

Equipment

  • bowl
  • whisk

Directions

  1. In a bowl, toss together corn, lima beans, green beans, tomatoes, onion, avocado, jalapeño and basil. In a second bowl, whisk together oil, vinegar, honey, salt and pepper.
  2. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate, if you can stand to wait.
  3. *Blanching makesbeans tender andbright. Boil 'em for30 seconds, thenplunge into ice waterto stop the cooking.**Chiffonade is afancy word forcutting leafy greensinto ribbons. Stackthe leaves, rollup and slice thinly.
  4. Self

Nutrition Facts

Calories213kcal
Protein14.12%
Fat30.15%
Carbs55.73%

Properties

Glycemic Index
46.1
Glycemic Load
4.02
Inflammation Score
-7
Nutrition Score
13.583478430043%

Flavonoids

Cyanidin
0.08mg
Epicatechin
0.09mg
Epigallocatechin 3-gallate
0.04mg
Naringenin
0.13mg
Apigenin
0.01mg
Luteolin
0.08mg
Isorhamnetin
0.5mg
Kaempferol
0.21mg
Myricetin
0.06mg
Quercetin
2.98mg

Nutrients percent of daily need

Calories:212.51kcal
10.63%
Fat:7.71g
11.86%
Saturated Fat:1.22g
7.63%
Carbohydrates:32.06g
10.69%
Net Carbohydrates:23.73g
8.63%
Sugar:8.95g
9.95%
Cholesterol:0mg
0%
Sodium:308.22mg
13.4%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.12g
16.25%
Fiber:8.33g
33.31%
Manganese:0.57mg
28.41%
Folate:112.48µg
28.12%
Vitamin K:24.19µg
23.04%
Potassium:733.33mg
20.95%
Vitamin C:16.3mg
19.75%
Magnesium:69.54mg
17.38%
Vitamin B1:0.26mg
17.04%
Phosphorus:159.91mg
15.99%
Vitamin B6:0.3mg
14.88%
Copper:0.26mg
12.98%
Iron:2.31mg
12.84%
Vitamin B5:1.21mg
12.08%
Vitamin B3:2.31mg
11.56%
Vitamin A:563.28IU
11.27%
Vitamin E:1.35mg
8.97%
Vitamin B2:0.14mg
8.28%
Zinc:1.16mg
7.74%
Selenium:3.32µg
4.75%
Calcium:30.8mg
3.08%
Source:Epicurious