For an extra layer of flavor, try grilling the corn before adding it to the salad. Feel free to experiment with other types of cheese, such as Parmesan or feta. This salad is best served cold. The longer it chills, the more the flavors will develop.
French Cafe Summer Salad
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 50 mins
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SERVING8 People
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VIEWS81
A vibrant and refreshing salad that captures the essence of summer. Tender potatoes mingle with crisp vegetables and creamy beans, all enrobed in a tangy Dijon vinaigrette. A delightful symphony of flavors and textures that's perfect for warm-weather gatherings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate94 g
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Cholesterol8 mg
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Fiber11 g
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Protein15 g
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Saturated Fat2 g
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Sodium323 mg
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Sugar8 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
20 mins
1. Gently boil the potatoes: Place the potatoes in a large pot and cover with lightly salted water. Bring to a boil over medium-high heat, cooking until tender but firm (approx. 20 minutes). Drain, cool slightly, and cut into bite-sized pieces.
02
Step
5 mins
2. Prepare the Dijon Vinaigrette: In a large salad bowl, whisk together the olive oil, crushed garlic, and Dijon mustard until emulsified.
03
Step
10 mins
3. Combine Vegetables: Add the shredded red cabbage, drained corn, diced red onion, red bell pepper, green bell pepper, yellow bell pepper, and cucumber to the bowl with the vinaigrette. Add the rinsed and drained kidney beans.
04
Step
5 mins
4. Gently Mix: Using clean hands, gently toss all ingredients together, ensuring everything is well coated with the Dijon vinaigrette. Then, gently stir in the grated Romano cheese.
05
Step
1 hrs
5. Season and Chill: Season the salad with sea salt and freshly ground black pepper to taste. Cover and chill in the refrigerator for at least 1 hour to allow the flavors to meld.
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Please Rate
Shemar West
Mar 22, 2025Sarah: This salad was a huge hit at our barbecue! Everyone loved the tangy dressing.
Monserrat Simonis
Jan 6, 2025Ashley: A great way to use up all the fresh vegetables from my garden.
Blanca Lang
Dec 29, 2024Olivia: Easy to make and perfect for a summer lunch.
Reyna Lesch
Nov 21, 2024Michael: I added some grilled chicken to make it a complete meal. Delicious!
Maeve Olson
Oct 9, 2024Jessica: The colors of this salad are so vibrant! It's almost too pretty to eat.
Hipolito Williamson
Sep 1, 2024Daniel: My kids even liked it! That's a win in my book.
Lorna Konopelski
Jul 29, 2024Emily: I'm not usually a fan of cabbage, but I loved it in this salad! It added a nice crunch.
Rossie Lakin
Jul 24, 2024David: I made this the day before and it was even better the next day. The flavors really melded together.