Confetti Chopped Salad

When we first met, Thomas used to make fun of me for always using the phrase “little tiny.”

A “little tiny” nap.

A “little tiny” sip.

A “little tiny” pinch of salt.

I think I get it from my mom

So when I was making this salad, which features a bunch of finely diced vegetables, I almost named it a “little tiny” salad. Not for its size but for its contents.

I had a lightbulb moment about vegetables recently. I often chop them big because it’s easier and requires less precision on the cutting board. But I actually prefer my vegetables to be finely diced! Sometimes biting into a giant piece of raw broccoli or a huge piece of cucumber can make me cringe a little, I think mostly related to the texture. But when finely diced, I love almost anything (ALMOST anything – finely diced onions are the worst!)

So the idea for this salad was to combine a bunch of little tiny vegetables into a superfood medley. Aka: vegetable confetti!

Yes, turning these whole veggies into tiny cubes did take me a lot longer, BUT how many times have you heard someone say that they find chopping vegetables sort of soothing? Turn on some music or a podcast, and it will be soothing. And the best news: the corn and navy beans are little tiny already 🙂

I steamed the sweet potatoes and broccoli in the microwave until both were tender, about 3-4 minutes for the taters and half that for the broccoli. Splash a little water on the bottom to help them steam. You could keep the broccoli raw too if you want!

Two finishing touches amp up the flavor: a few handfuls of freshly chopped herbs (I used parsley and mint from my garden) and a basic white wine vinegar dressing.

Enjoy this salad on its own or as a side dish. It will keep in your fridge for a few days, so it’s great for prep day! I had it with eggs on top and as a side to quiche for lunch.

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Confetti Chopped Salad

This colorful mix of veggies, corn, beans, and herbs in a white wine vinegar dressing is great as a side dish or base for protein, like eggs or grilled shrimp. 

Course Salads

Cuisine American

Keyword beans, salad, vegetables

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Ingredients

• 1 small sweet potato
• 1 broccoli crown
• 1 red pepper
• 1 yellow pepper
• 1 can navy beans rinsed and drained
• 1 can corn drained
• 1 handful parsley + mint chopped
• Salt + pepper to taste

For Dressing

• 2 tbsp  white wine vinegar
• 1/2 tablespoon Dijon mustard
• 1 small garlic clove pressed
• 1/2 teaspoon cane sugar or honey
• 1/4 cup extra virgin olive oil
• Salt and freshly ground pepper to taste

Instructions

• Dice sweet potato and steam for 4-5 minutes until tender. 
• Cut broccoli into little tiny florets and steam if desired for 1-2 minutes. 
• Finely dice both peppers. 
• Toss all veggies with beans and corn (both drained) in a bowl.
• Toss in herbs.
• Shake dressing ingredients in a jar and pour about half over salad. You will have extra!
• Finish with additional salt and pepper to taste.