There are way better ways to taste the rainbow than a bag of Skittles—and this vibrant salad is definitely one of them. Sturdy peppers and broccoli stand up to the lemony dressing for hours, so it’s the perfect take-along dish for that summer cookout you said you’d bring something to (yeah, remember that?!). Total time: 20 minutesServes 6 Salad 1 med red bell pepper, diced 1 med yellow bell pepper, diced 1 med orange bell pepper, diced 1 can (14 oz) black beans, rinsed and drained 2 c raw mini broccoli florets 3 oz feta cheese, cubed or crumbled Dressing ½ c lemon juice ½ Tbsp agave nectar or honey ½ c roughly chopped parsley ¼ tsp sea salt
- Place diced peppers and black beans in a large mixing bowl.2. Steam broccoli florets until bright green and cooked but still slightly crunchy, about 1–2 minutes. Immediately submerge in a bowl of ice water or rinse with cold running water to stop cooking.3. Place the dressing ingredients in a blender or food processor and blend until parsley is finely chopped. MORE: Why You Should Instagram This Salad (Then Eat It)
- Add broccoli, feta and dressing to the peppers and beans. Gently toss until all vegetables are evenly coated with dressing. Serve immediately or store in refrigerator for up to 3 days. NUTRITION (per serving) 160 cal, 9 g pro, 24 g carb, 7 g fiber, 4 g sugars, 3.5 g fat, 2.5 g sat fat, 230 mg sodium
