You know what I’m really excited about?
The almost arrival of my son (allegedly).
Sixty-degree days in January (yesterday).
Vegetables that I can prepare and keep in my fridge for handy consumption (this salad).
Things that taste good (this salad).
When toddlers eat vegetables (this salad).
Pretty colors (this salad).
This is so easy to mix together, you can make a huge bowl of it, and it just gets better with time. How many salads can you say that about?!
Throw some grilled chicken on the side (Meeker) or toss it inside of a baked sweet potato (Adrienne and I) and call it dinner.
marinated rainbow veggie salad
- 1 C shredded cabbage
- 1 C shredded carrots
- 3 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 C chopped green beans
- 1 zucchini, chopped
- 1 C canned corn
- 1 C canned beans (I used kidney)
Combine all vegetables in a large bowl.
- 1/2 C olive oil
- 3/4 C apple cider vinegar
- 1/3 C sugar
- salt and pepper
Combine ingredients in a small saucepan. Heat on medium until the sugar is dissolved, then let cool. Pour over the prepared vegetables, stir, cover with plastic wrap, and let set in the refrigerator for an hour or two. Then drain (I just poured it all into a colander) and serve. Store leftovers in the fridge.