Lunch · Dinner
Summer Corn Beet Salad
Colorful and nutritious salad.
Lower calorieLower fatVegetarianVeganGluten freeDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 222 kcal |
| Protein | 12.2 g |
| Carbohydrates | 30.2 g |
| Fat | 9 g |
| Fiber | 11.4 g |
| Sugar | 11.3 g |
| Saturated Fat | 1.3 g |
| Sodium | 724.9 mg |
| Cholesterol | 0 mg |
How to make it
- In a mixing bowl, combine grated beet, cooked corn kernels, shredded carrots, spinach and optional chopped fresh cilantro.
- In a small bowl or jar, whisk together the extra-virgin olive oil, apple cider vinegar or lemon juice, honey or maple syrup, salt, and black pepper to create the dressing.
- Pour the dressing over the salad ingredients in the mixing bowl.
- Gently toss the salad to coat all the ingredients with the dressing.
- Taste and adjust the seasoning with additional salt and black pepper if needed.
- Transfer the beet, corn, carrot, spinach and cilantro salad to a serving bowl.
- If desired, sprinkle crumbled feta cheese, chopped nuts, or seeds on top for added texture and flavor.
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