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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!


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4.25 from 4 votes

Cauliflower Broccoli Cucumber Red Pepper Salad

Course Salad, Side Dish
Prep Time 25 minutes
Total Time 25 minutes
Author Lord Byron's Kitchen


  • 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


  • 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.


Cauliflower Broccoli Cucumber Red Pepper Salad

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This Post Has 13 Comments

    1. Ha! Thanks - John saw them at HomeSense and bought two of them. I think they would make a perfect serving vessel for a picnic.
  1. 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!!
    1. Hahaha - I'm a cauliflower junkie, but the sour cream is one of the best ways to dress it up.
  2. 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.

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