Rainbow Salad Chopped

This salad is a great go-to option if you’re looking for a simple but tasty addition to your lunch or dinner table. The air fried croutons and butter beans add texture and heartiness. You can add whatever salad dressing you like, I listed a simple dressing in the recipe but feel free to add whatever your tastebuds are in the mood for.

If you don’t have an air fryer then you can easily oven bake the butter beans and croutons. Also, grab store-bought croutons and make this salad even easier.

It’s also perfect to use as an addition to your wraps or meal prep (if meal prepping then refrain from adding in the croutons – nobody likes a soggy crouton). I like making this salad and then just adding a protein of some sort, I usually go with grilled chicken breast and a roast potato with lots of salt and butter.

Check the recipe video below to see what the final product will be looking like!

Rainbow Salad Chopped

Rainbow Salad

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

  • 225g cucumber, quartered
  • 140g cherry tomatoes, quartered
  • 200g sweet corn, raw or cooked
  • 400g canned butter beans, drained and air fried
  • 70g red onion, diced
  • Handful fresh basil or herb of choice, roughly chopped
  • 2 wheels of feta
  • 80g Croutons, store-bought or air fried
  • 1 whole avocado, cubed
  • 3 tbsp olive oil, extra for beans and croutons
  • 2 tbsp white wine vinegar or balsamic vinegar
  • 1 tsp light brown sugar
  • Pinch of salt and pepper

Directions

  1. To a small bowl mix together the 3 tbsp olive oil, 2 tbsp white wine vinegar or balsamic vinegar, tsp sugar, salt and pepper and set aside.
  2. Preheat the air fryer to 200C for 5mins. Drain the butter beans and drizzle over some olive oil. Drop the beans in the preheated tray and air fry for 8 1/2 mins at 200C.
  3. Meanwhile, prepare the remaining ingredients.
  4. Once the beans are done, lightly coat the cubed bread (I used a leftover bagel) with olive oil and air fry for 5 mins at 200C.
  5. Add all the ingredients to a large bowl, except the croutons, and mix well (only add the croutons if you’ll be serving the salad immediately).
  6. Coat the mixed salad with the salad dressing, give it a final mix and serve!


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