Go Back

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!