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Rainbow salad recipe

Rainbow salad recipe

103 ratings

Add a burst of colour to your picnic basket with this speedy rainbow salad that is sure to put a smile on your face. Ready in just 10 minutes, fresh veg is tossed with olive oil and balsamic vinegar for a tangy finish, making for a super gluten-free option. See method

  • Serves 4
  • 10 mins to prepare
  • 132 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 200g tin sweetcorn, drained
  • 125g carrot, grated
  • 1 beetroot, cooked and sliced into matchsticks
  • 100g cherry tomatoes, quartered
  • 100g cucumber, quartered and thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    1g 7%
  • Sugars

    8g 9%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 10.1g Protein 2g Fibre 3.2g


  1. Put the sweetcorn in a large bowl along with the grated carrot, the beetroot matchsticks and add the quartered cherry tomatoes. Add the cucumber to the bowl and toss everything together. Drizzle over the olive oil and balsamic vinegar.

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