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This vibrant salad is a celebration in a bowl—bright, crunchy, and full of flavor! With red and yellow peppers, baby corn, green beans, carrots, and snow peas, it’s like gathering the garden’s best gifts and dressing them in a sweet-and-savory vinaigrette. The colors alone invite smiles, and the taste keeps everyone coming back for seconds.

Whether you’re preparing it for a holiday table, a homeschool lunch, or a picnic in the sunshine, this salad is a joyful way to nourish your family. It’s quick to prepare, easy to customize, and a beautiful reminder that God’s creation is full of variety, goodness, and delight.

“Taste and see that the Lord is good; blessed is the one who takes refuge in Him.” —Psalm 34:8

Serves 4

Equipment list:

• cutting board
• sharp knife
• medium mixing bowl
• can opener
• vegetable peeler
• measuring cups and spoons
• small bowl or container
• whisk

Ingredient list:

• 1 red bell pepper
• 1 yellow bell pepper
• 1 (15-ounce) can of baby corn
• 1 cup snow peas or sugar snap peas
• 1 carrot
• 10 green beans
• 1/2 red onion
• 1/4 cup sugar
• 1/3 cup apple cider vinegar or balsamic vinegar
• 1/4 teaspoon salt
• ½ teaspoon black pepper
• ½ cup olive oil
• 1/4 teaspoon garlic powder

What to do:

1. On your cutting board, with a sharp knife, cut the red and yellow peppers in half.
2. Scoop out the seeds and stems and throw them out.
3. Slice the peppers into thin strips. Place them into the bowl.
4. Using your can opener, open the can of baby corn, drain it, and add the corn to the bowl.
5. Wash and dry the snow peas and add them to the bowl.
6. Using your vegetable peeler, peel the carrot.
7. Slice it into skinny discs and add them to the bowl.
8. Wash and dry the green beans. Snap off and discard the ends of the green beans.
9. Add the green beans to the bowl.
10. Remove the papery skin from the red onion. On your cutting board, with a sharp knife, slice the onion into very thin strips. Place them into the
    bowl.
11. Place the sugar, vinegar, salt, pepper, olive oil, and garlic powder into a small bowl.
12. Whisk it all together.
    • You could also just put these ingredients into a container with a lid and give it a few good shakes, until the dressing is all mixed.
13. Pour the dressing over the vegetables and let them sit in the dressing for 1 hour or up to 4 hours before serving.