Rainbow Salad

Rainbow Salad

Health Rating
Prep Cook Ready in Servings
15 min 20 min 35 min 4


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, scallion, ramp (chopped)
2 tbsp Lime juice (for dressing)
1 tsp Maple syrup (for dressing)
1/3 cup Olive oil (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)


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

Prepare the dressing and stir into veggie/grain mixture.

Nutrition Facts

Per Portion

Calories 540
Calories from fat 282
Calories from saturated fat 35
Total Fat 31 g
Saturated Fat 3.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 9.9 g
Monounsaturated Fat 15.6 g
Cholesterol 0 mg
Sodium 496 mg
Potassium 888 mg
Total Carbohydrate 50 g
Dietary Fiber 13.2 g
Sugars 4 g
Protein 14.5 g

Dietary servings

Per Portion

Grain 1.5
Meat Alternative 1.1
Vegetables 3.4

Energy sources

Recipe from:
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