Rainbow Salad

15 35 497
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 4
Rainbow Salad
Health Highlights


1 can (15oz) Black beans, canned (low sodium)
1 cup Cilantro (coriander) (chopped)
1 tbsp Curry powder (for dressing)
1 medium pepper(s) Green bell pepper (chopped)
2 green onion (stem) Green onion (chopped)
2 tbsp Lime juice (fresh) (for dressing)
1 tsp Maple syrup (for dressing)
1/3 cup Olive Oil, Extra Virgin (for dressing)
2 cup Quinoa, cooked
65 gm Radicchio (1 head, chopped)
1 medium pepper(s) Red bell pepper (chopped)
1/4 tsp Salt and pepper (to taste (for dressing))
1/4 cup Apple cider vinegar (for dressing)
1/2 cup Walnuts (roasted)
1 medium pepper(s) Yellow bell pepper (chopped)


1. Cut the veggies and fixings and mix with quinoa or brown rice.

2. Prepare the dressing and stir into veggie/grain mixture.

Nutrition Facts

Per Portion

Calories 497
Calories from fat 271
Calories from saturated fat 36
Total Fat 30 g
Saturated Fat 4.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 10.0 g
Monounsaturated Fat 14.4 g
Cholesterol 0
Sodium 498 mg
Potassium 866 mg
Total Carbohydrate 49 g
Dietary Fiber 13.2 g
Sugars 5.0 g
Protein 14.1 g

Dietary servings

Per Portion

Grain 1.4
Meat Alternative 1.1
Vegetables 3.4

Energy sources


Meal Type(s)