Confetti Salad

Confetti Salad is as fun and colorful as it sounds — a vibrant mix of fresh vegetables (and sometimes grains or beans), tossed in a light, zesty dressing. It’s great as a side dish, potluck item, or light lunch.

Here’s a classic and versatile recipe:

🥗 Confetti Salad (Fresh & Colorful)

Ingredients:

Vegetables:

• 1 cup cherry tomatoes, halved

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 cup cucumber, diced

• 1 cup shredded carrots

• ¼ cup red onion, finely chopped

• ¼ cup fresh parsley or cilantro, chopped

Optional Add-ins:

• 1 can black beans or chickpeas, drained and rinsed

• 1 cup cooked quinoa, couscous, or orzo

• ½ avocado, diced (add just before serving)

• Crumbled feta or shredded cheddar

🥣 Dressing:

• 3 tablespoons olive oil

• 2 tablespoons red wine vinegar or lime juice

• 1 teaspoon honey or maple syrup

• 1 clove garlic, minced

• ½ teaspoon Dijon mustard (optional)

• Salt & pepper to taste

🔪 Instructions:

1. Make the dressing:
   Whisk all dressing ingredients together in a small bowl or shake in a jar.

2. Assemble the salad:
   In a large bowl, combine all chopped veggies and any optional add-ins you like.

3. Toss and chill:
   Pour dressing over the salad and toss well to coat.
   Chill for 15–30 minutes to let flavors meld before serving.

4. Serve:
   Enjoy cold or at room temp. Leftovers keep well for up to 3 days in the fridge.

🌀 Variations:

• Add diced mango or pineapple for sweetness

• Use Italian, Southwest, or lemon herb dressing instead

• Make it hearty with grilled chicken or shrimp on top