Rainbow Chopped Salad

Rainbow Chopped Salad




School is out and we are officially in summer. Actually it’s been out for a couple of weeks already, but it’s only just now sunk into my mind. This is the time of year to shed the extra pounds that were put on over winter. There’s no need to diet, really. By eating more fresh vegetable salads, fresh fruit and less bread, and getting out to walk, bike, or swim more often, the extra pounds fall off. The summer heat helps, too, because the body enjoys fresh foods and drinks even more.

Today in Tempe, Arizona, it’s 109°, about 48° C. Living in the desert I’ve learned to plan the day. Wake up early, ideally about 6:30 – 7:30, but in practice more like 7-8, and take a walk early because later on it will be far too hot. I also do my shopping early in the morning, or late evening around 8:00 p.m.—after the sun has gone down and it’s cooler outside.

Living in a hell hole desert you appreciate light cold soups like tomato gazpacho, vichyssoise, and avocado gazpacho; and salads with a mix of veggies and protein, like: Lipsmacking Orange Salad, Arugula, Shrimp and Watermelon, and Roasted Bell Pepper with Tuna and Orzo. Who in their right mind would want to turn on the oven? It’s time to enjoy fresh cold foods straight out of the fridge.

Andalucia, an area in southern Spain, is a region of the country where the weather can be similar to Arizona. The Andalucians have been fighting the heat for centuries and they serve up a number of cold dishes, like: salmorejo (like gazpacho but thicker), ajo blanco (garlic almond soup), ensaladilla rusa (Russian Salad), tortilla de patata (potato omelet), and boquerones en escabeche (brined anchovies).

Is it hot where you live? Maybe you should link to one of the refreshing foods above, or try my rainbow chopped salad below. It’s vegan, dairy-free, gluten-free, and delicious!


Rainbow Chopped Salad

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: about 12 cups

Serving Size: 8 servings about 1-1/2 cups each

Rainbow Chopped Salad


    For the Salad!
  • 4 cups lettuce, washed and shredded
  • 1-1/2 cups black beans, drained
  • 1/2 cup cilantro, chopped
  • 1-1/2 cups corn
  • 1-1/2 cups tomato, chopped
  • 2 avocados, peeled seeded and chopped
  • 1-1/2 cup red bell pepper, chopped
  • 1/2 cup red onion, sliced
  • For the Dressing:
  • 3 tablespoons lime juice
  • 1/3 cup olive oil
  • garlic
  • 1 teaspoon minced garlic
  • 1/2 teaspoon garlic salt
  • 1/3 teaspoon sea salt
  • 1/2 teaspoon siracha


  1. Place the lettuce on a large serving platter.
  2. Put the chopped salad vegetables on top of the bed of salad in vertical lines.
  3. Top with the sliced red onions.
  4. Pour the salad dressing over the entire area of the salad.

 Weight Watcher Points Plus: 5 points per serving

Nutrition Facts Rainbow Chopped Salad

Rainbow Chopped Salad

This recipe is also posted at Hearth and SoulTuesday’s Table, and The Yuck Stops Here.



9 comments to Rainbow Chopped Salad

  • Hi! Your salad looks great! I had to comment because I live in Andalusia. It’s not that hot here yet, today it’s about 30ºc, and it doesn’t usually get hotter than 40ºc even in August. There are loads of great cold soups like you mentioned and most people here have them every day in the summer. Personally I don’t think russian salad is a good idea in hot weather because it contains mayo which goes off in the heat. (They warn people not to order it in bars on the TV) but there are lots of delicious alternatives! Will try this salad for lunch although have to think of an alternative to sriracha as we can’t get it here!

    • Hi Jo,
      You’re right the average temperature highs in Andalucia are lower than they are in Arizona. My husband is from Spain and for many years we traveled through Andalucia mid-summer. Though it is not as hot as Arizona, it can feel just as hot or even hotter because in Spain more time is spent in the streets, in the heat, whereas in the Phoenix area of Arizona the cities are not inviting for strolls and people tend to stay indoors. Thank you for visiting and I’ll check out your page too.

  • All I can say is that this salad is gorgeous! 109??? And here I am complaining about the 78 we have going on! If it goes above 80, I’m done for :)
    Salads sure feel good on a hot day though, and esp one as vibrant as this one!

  • Incredibly gorgeous salad.I am soon going to India where 120 would be more the norm .. sizzle sizzle!

  • Looks beautiful and sounds perfect for this weather. I totally agree with you about leaving off the oven as much as possible in the Summer. Here in New Mexico it’s pretty hot too, but not nearly as hot as Arizona. Thanks so much for sharing on The Yuck Stops Here link party, looking forward to seeing what you bring to the party next week! HUGS

  • This looks sooo yummy! Just perfect to kickstart our summer!! :) Michelle found you at the Yuck stops here party YAY!

  • Your Rainbow Chopped Salad looks so pretty, Mireya! This is perfect summertime food – wholesome and satisfying yet also light and energising!

  • Wow – 109F in early June!?!? Yeah – you for sure need some light, cool salads in your life! This salad looks so refreshingly light yet also hearty enough to fill you up and keep you going – perfect! And oh-so-pretty!

  • Ahh what a colorful bliss :) Nothing can replace the goodness of salad in terms of health, nutrients, zero calories and fat free diet. And the best part: eat as much as you want, there wont be any limitation. Thanks for sharing this wonderful recipe.It is as pleasant as rainbow.

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