Some of our favorite things to eat are recipes and dishes that are loaded up with color. And by color we mean natural color, not color like a large bowl of Fruit Loops or Trix cereal (which we loved as kiddos! And remember it fondly by that sugar scratchy feeling that would always linger at the tops of our mouths).
We’re talkin’ rich deep reds in foods like tomatoes and kidney beans.
Bright yellows like in corn and other yellow vegetables like acorn squash.
Greens bright like summer grass found in limes and cilantro and jalapeno peppers.
Hot pinks and bold purples found in root vegetables like radishes and beets.
Naturally colored, bright and fresh foods are often times suggestive of powerful health benefits. You know when you get a bright green juice and with one sip you feel like a whole new person? Or when you eat a large green salad that’s topped with fresh cut vegetables and with one bite you feel cleansed?!
The grass is looking greener!! The sky is bluer!! A workout is scheduled at the end of the day! You’re feeling alive and wonderful, maybe you’re feeling just as colorful as your meal!
We Abbey sisters believe there is power in a colorful bowl of fresh produce. We feel anew and we love feeling like nourished princesses as we know just how much better our bodies maintain their health and their energy when we eat the (natural) colors of the rainbow. So, let’s talk about this deliciously bright vegetable salad that is incredibly easy to make and can be eaten in various ways.
The base of the salad is corn and kidney beans. Both coming from cans we always look for ones that indicate they are “low in sodium” or show there was “no salt added.” This way we ensure that we are keeping the sodium count to a minimum. We then add the beautiful radishes which were grown and harvested at Steadfast Farm, pink and white and with a refreshing crunch. After, we snag a handful of cherry tomatoes and slice them in half, showing off their sweetly yellow seeds. To add a vibrant green and a subtle kick, we thinly slice up a jalapeno pepper (omitting much of the seeds so it’s not too spicy!) and gently mix them in. The last addition before the spices, is the topping of cilantro; a stunning green adding a salsa-y taste. And WA-LA! It’s a colorful (and supa delicious) masterpiece (or so we hope you think so, too!).
This salad can be eaten cold after the spices and juices have strongly developed while it cools in the fridge. Or we’ve enjoyed it with tortilla or pita chips or as a topping to our scrambled eggs/omelets. Another great way to eat this salad, is warmed up with sliced or shredded chicken breast. We hope you all enjoy this salad anyway you like and feel well and nourished as you do!
WHY EAT THAT: Radishes
Radishes are an edible root vegetable, similar to that of a beet which we talked all about here! Radishes are often times described as detoxifiers as they help to eliminate waste in our stomachs and in our livers. They are also a good source of water which help us to stay hydrated and nourished. Radishes make a great addition to a salad or even tacos as they provide a refreshing and delicious crunch. Cut off the greens, leaving a just a bit on the radishes, and wash and dry them thoroughly. Store them in a plastic bag in the fridge.
1 can of kidney beans, no salt added
1 can of corn, no salt added
1 cup cherry tomatoes, cut in halves
6 radishes, sliced thinly
1 jalapeno pepper, sliced thinly
1/4 cup fresh cilantro, finely chopped
2 tbsp olive oil
juice of 1/2 lime
1 tsp garlic powder
1 tsp black pepper
1 tsp ground cumin
1/4 tsp cayenne pepper or more for spice
1. Place a strainer in the sink and dump in the kidney beans and the corn. Gently rinse with cold water. Transfer to a large bowl.
2. Add in the cherry tomatoes, radishes, jalapenos, and cilantro. Gently mix together.
3. Drizzle on the olive oil and squeeze on the lime juice. Sprinkle on the garlic powder, the black pepper, cumin, and the cayenne pepper. Gently mix together.
4. Let cool in the fridge for 30-60 minutes before serving. Enjoy! Serve as a side salad, enjoy with tortilla chips, or even warmed up with shredded chicken.
5. Store leftovers in an airtight container in the fridge for about 1 week.
1. Hedges, L. J., Lister C. E. Nutritional attributes of salad vegetables. Crop & Food Research Confidential Report No 1473. August 2005, pp 1-29. Web.
2. Manavi N. Edible Gardening For Better Health and Happiness. The Deirdre Imus Environmental Health Center. 2016. Web.