When it comes to salads, freshness is the key factor. Wouldn’t you agree? If you’re much like me, a salad should be filling and tasty. That’s really all I need to make a salad a meal. And this, Dear Reader, is just that – a simple salad with fresh ingredients, very little fat and lots of taste!
For me, chopping and dicing vegetables is completely therapeutic. I love it – I’m serious! It’s relaxing; just me, a sharp knife, and my thoughts. Wait… that sounded much better in my head; seeing it written out like that makes it seem… I don’t know… dangerous?
Rest assured, Dear Reader, my thoughts while chopping go something like this: I wonder if I should add any other flavours to this? Maybe some fresh herbs? Speaking of herbs, I need to transplant the herbs growing on my window sill. But, first, I need to get some new potting soil. Should I use the same pots? Maybe they would look better in the china cabinet. But, first, I need to empty the cabinet out and reorganize it. I should do that this weekend. I can’t this weekend; we are out of town. Oh! I have to pick up a gift before we go. I wonder what I should get him? I’ll ask John.e what he thinks. Okay… so the veggies are all chopped. What was I going to do with this salad? Oh, yes, fresh herbs! Lord, I have to get these herbs transplanted. They’re going to be dead soon.
See? Not a danger to anyone at all – except to the poor herbs! I digress!
While I fix my window sill garden situation, you go ahead and make yourself this salad. Please be warned, it’s a delicious and very good for you. And, it makes a delicious summer barbeque dish too!
Cauliflower Broccoli Cucumber Red Pepper Salad
Pin Recipe Save Recipe Print RecipeIngredients
- 1 large cauliflower, cut into mini florets
- 1 small broccoli, cut into mini florets
- 2 medium cucumbers, sliced lengthwise, seeds scooped; remaining flesh diced
- 1 large red bell pepper, finely diced
- 1/2 cup canned black beans, rinsed and drained
- 1 bunch green onions, thinly sliced
- 1 cup 1% sour cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup fresh parsley, roughly chopped
Instructions
- Prepare all of the ingredients as per the instructions above. Place all ingredients into a large bowl and toss to coat. Refrigerate for 1 hour before eating. Serve chilled.
Cynthia L says
Love the addition of black beans in the salad. I know my family would love this during the summer months. Sounds so good.
byronethomas@gmail.com says
Thank you, Cynthia. 🙂
Paige @ Where Latin Meets Lagniappe says
I always love eating colorful salads in the summer — this one looks delicious Byron!
byronethomas@gmail.com says
Thanks, Paige. It was quite delicious – and so easy to prepare as well!
Whitney says
I love everything about this salad! It looks so creamy without all the bad stuff!
byronethomas@gmail.com says
Exactly! Thanks, Whitney. 🙂
Hillary Reeves says
I looove the way you plated this up in that adorable little pail! Too cute, Byron!
byronethomas@gmail.com says
Ha! Thanks – John saw them at HomeSense and bought two of them. I think they would make a perfect serving vessel for a picnic.
Whitney says
I always loving finding a new cauliflower recipe… that little veggie never ceases to amaze me! So versatile!
This looks delicious, and I absolutely LOVE the bucket ‘plating’! Great idea!!
Meaghan | Cook. Craft. Love. says
The only way you’ll get me to eat cauliflower…by covering it in sour cream. This looks so good and filling!
byronethomas@gmail.com says
Hahaha – I’m a cauliflower junkie, but the sour cream is one of the best ways to dress it up.
Mary says
Haha, my thought train is surprisingly similar when I’m cooking… and if the plants are getting too big for the pots you will need some new soil. 😉
Love the sound of this salad. While I don’t have all the ingredients on hand, I think you’ve just inspired something similar for dinner today.
byronethomas@gmail.com says
It’s just weird how my mind works, but I’m glad to see I’m not alone. 🙂