Great Big Salad

Ingredients:

½ small red cabbage chopped fine

4-5 peeled carrots - grated fine

2-3 cucumbers peeled (optional) and chopped into squares

6-8 small vine ripe tomatoes quartered

1/3 bag of fire roasted frozen yellow corn

5-6 radishes chopped

5-6 small colorful bell peppers

1 can (or pack) garbanzo beans

1 can (or pack) kidney beans

Lots of greens (Spinach, arrugula, baby kale, etc.) chopped roughly

Instructions:

Layer cabbage, cucumber, tomato, grated carrots, radishes, chopped peppers to a large bowl.

Heat water in a pan and cook the corn until thawed. Then drain and run cold water over them. Once cool add to the large bowl.

Drain and rinse canned beans and add to the bowl.

Add masses of chopped greens.

Mix and serve.

Dress your individual bowls with balsamic vinegar, freshly ground pepper and dried herbs at will.

This Great Big Salad is our go to. It is quite labor intensive (takes almost an hour prep veggies) but we make a large batch at the beginning of the week and eat it for the next 3-4 days. Feel free to interchange veggies and add new ones. It is never boring.

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