Chopped Vegetable Salad Recipe

Name: Chopped Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 1 tablespoon black bean salsa; 2 teaspoons minced serrano or jalapeno chile; 1 garlic clove, minced; 1 tablespoon sherry vinegar; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 2 teaspoons fresh lemon juice; 1/4 teaspoon Asian sesame oil; Salt and freshly ground pepper; 4 ounces sugar snap peas; 4 ounces green beans; 1 cup small broccoli florets; 5 baby beetstrimmed, scrubbed and halved lengthwise; 4 cups (packed) mixed baby greens, such as frisEe and romaine; 2 plum tomatoes, cut into eighths; 4 ounces feta cheese, preferably French, cut into 1/2-inch cubes

Servings: persons

3 tablespoons canola oil
1 tablespoon black bean salsa
2 teaspoons minced serrano or jalapeno chile
1 garlic clove, minced
1 tablespoon sherry vinegar
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 teaspoons fresh lemon juice
1/4 teaspoon Asian sesame oil
Salt and freshly ground pepper
4 ounces sugar snap peas
4 ounces green beans
1 cup small broccoli florets
5 baby beetstrimmed, scrubbed and halved lengthwise
4 cups (packed) mixed baby greens, such as frisEe and romaine
2 plum tomatoes, cut into eighths
4 ounces feta cheese, preferably French, cut into 1/2-inch cubes

1
In a bowl, combine the canola oil, salsa, chile, garlic, sherry and rice vinegars, soy sauce, lemon juice, sesame oil and 1/4 teaspoon each of salt and pepper.
2
In a medium saucepan of boiling salted water, cook the sugar snap peas until just tender, about 3 minutes.
3
Using a slotted spoon, transfer the sugar snaps to a colander and refresh under cold water; pat dry with paper towels and transfer to a large bowl.
4
Repeat the process with the green beans, broccoli and beets, cooking each vegetable individually until just tender.
5
Add the greens, tomatoes and feta cheese to the bowl.
6
Pour the dressing over the salad, toss well and serve.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons canola oil, 1 tablespoon black bean salsa, 2 teaspoons minced serrano or jalapeno chile, 1 garlic clove, minced, and more.

Yes, Chopped Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chopped Vegetable Salad

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