Crunchy Green Salad

This is a delightfully cool, yet filling and nutritious, vegan salad – ideal for those hot summer days!
If cooked brown rice is on hand this salad can be prepared at short notice.

Crunchy Green Salad

Prep Time 15 mins
Total Time 1 hr 15 mins
Course Salad
Cuisine American
Servings 4 people



  • 1 cup cooked, cold brown rice

Chopped Ingredients

  • 1 cup finely chopped broccoli
  • 1 cup finely chopped celery
  • 1 cup finely chopped cauliflower
  • 1/4 cup finely chopped red onion

Dry Ingredients

  • 1 cup frozen corn kernels
  • 1/4 cup dried cranberries
  • 1/4 cup raisins
  • 1/2 cup dark red kidney beans
  • 1 tsp turmeric


  • 1 tbsp extra virgin olive oil
  • 1 tbsp honey or more, to taste
  • 1 tbsp red wine vinegar or more, to taste
  • 1 tbsp hot sauce


  • Put the rice in a large mixing bowl. (Instructions for cooking the rice are available in our Brown Rice recipe.)
  • Chop celery, broccoli and cauliflower into small pieces. Also finely chop the onion. Use a food chopper or processor if available.
  • Add the chopped ingredients (celery, broccoli, cauliflower and onion) to the bowl and mix in.
  • Mix in the corn, cranberries, raisins and kidney beans
  • Sprinkle the turmeric over the mixture and stir in.
  • Mix in the olive oil, honey, vinegar and hot sauce.
  • If time permits, refrigerate for at least one hour. This will allow the flavor to develop.


This salad works well by itself for a light lunch. It is also great accompanied by blue corn chips, mashed sweet potato, corn on the cob, or whole grain bread.
It is adapted from a salad available from the Deli at Hannaford Supermarket in Saratoga Springs, NY. Unfortunately their product contains eggs so does not meet the vegan standard.

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