This Eat The Rainbow Salad is (actually) easy, very delicious, extremely nutritious… you name it! The real star? The Creamy Jalapeño Dressing made with goat cheese – once you taste its perfect balance of creamy, sweet, and spicy, you’ll be hooked!

Salad Ingredients:

  • 1/2 cup cannellini beans  
  • 1/2 cup kidney beans  
  • 1/2 cup edamame beans  
  • 1/4 cucumber, chopped 
  • 1/2 red pepper, diced  
  • 4-5 walnuts, chopped 
  • handful of lettuce of choice  
  • pickled red onions (optional)

Creamy Jalapeño Dressing:

  • bundle of fresh parsley  
  • bundle of fresh dill  
  • 50g goats cheese  
  • 6-8 jalapeño slices (from a jar) 
  • 1 tsp dijon mustard  
  • 1 tbsp honey  
  • 1/8 cup olive oil  
  • 1 lemon, juiced  
  • salt/pepper, to taste 

Instructions:

1) Make the Dressing: Add all dressing ingredients to a blender and blend until smooth.

2) Assemble the Jar: Pour the dressing into the bottom of a large jar – this keeps the salad fresh and prevents it from getting soggy if meal prepping.

3) Layer the Ingredients: Time to layer the prepared salad ingredients on top of the dressing in the jar. Start with all 3 of the beans, then layer the veggies, walnuts, lettuce, and if using, pickled red onions.

4) Store & Serve: Keep the jar in the fridge until ready to eat. When serving, simply pour the contents into a bowl, toss, and enjoy a crisp, flavourful salad!

Check out the video below!

Eat the Rainbow Salad with Creamy Jalapeño Dressing

Print Recipe Pin Recipe

Ingredients
  

Salad Ingredients

  • ½ cup cannellini beans 
  • ½ cup kidney beans 
  • ½ cup edamame beans 
  • ¼ cucumber chopped
  • ½ red pepper diced
  • 4-5 walnut chopped
  • handful of lettuce of choice
  • pickled red onions, optional

Creamy Jalapeno Dressing

  • bundle of fresh parsley 
  • bundle of fresh dill 
  • 50 g goats cheese 
  • 6-8 jalapeño slices (from a jar)
  • 1 tsp dijon mustard 
  • 1 tbsp honey
  • 1/8 cup olive oil 
  • 1 lemon juiced
  • salt/pepper to taste

Instructions
 

  • Start by making the salad dressing: simply add all dressing ingredients to a blender and  blend until smooth. 
  • In a large jar, add the dressing to in first (this is a trick if you’re meal prepping salads to  ensure nothing gets soggy!). 
  • Once you’ve prepped the rest of the salad ingredients, it’s time to layer them into the jar. Start with all 3 of the beans, then layer the veggies, walnuts, lettuce, and if using, pickled red onions. 
  • Store in the fridge and when ready to eat – empty the jar into a bowl and enjoy a fresh,  crisp salad!