Chia Rainbow Potato Summer Salad

Name: Chia Rainbow Potato Summer Salad
Ingredients: 1 pound tri-color potatoes (red-yellow-purple); 3 tomatoes; 2 ears of yellow corn; 1/4 cup chopped red onion; 7 basil leaves (slivered); 2 cup greens of choice (spinach shown); 3 tablespoon balsamic vinegar; 1/4 cup olive oil; 1/2 teaspoon dijon mustard; 1/2 teaspoon agave nectar; 1 teaspoon dry chia seeds

MySeeds|Sept. 11, 2015 2:11 am EST

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Tired of boring potato salad? Need something that can do without refrigeration for a picnic? Try this super rainbow salad! Colorful potatoes make it fun, and add more nutrients too. Remember, purple fruits & veggies (along with chia seeds) have anthocyanins, the dark plant pigments that fight free radical damage for you. Purple, yellow and red tiny potatoes have so much color appeal, that it makes “plain old” white potato salad seem bland in comparison. Without mayo or dairy, it's vegan too. Of course, the chia in the dressing helps blend the flavors, and adds protein without any meat.

Servings

1

Ingredients

1 pound tri-color potatoes (red-yellow-purple)
3 tomatoes
2 ears of yellow corn
1/4 cup chopped red onion
7 basil leaves (slivered)
2 cup greens of choice (spinach shown)
3 tablespoon balsamic vinegar
1/4 cup olive oil
1/2 teaspoon dijon mustard
1/2 teaspoon agave nectar
1 teaspoon dry chia seeds

Directions

Begin by boiling the potatoes in a large covered saucepan. The purple potatoes seem to cook more quickly, therefore remove them a little earlier than the other potatoes. These small, colorful potatoes have thin skins, so you won't need to peel them. Do the fork test after 10 minutes to determine how much longer the potatoes will require to be just tender.
In the meantime, prepare the tomatoes by cutting into bite-size pieces & removing the seeds, chop the onion, sliver the fresh basil leaves and husk the corn. At this time you can prepare the dressing in a small cup by following the dressing directions. (All can be done while waiting for the potatoes to cook)
Once the potatoes have cooked, remove them to cool and place the corn into the boiling water for about 3 minutes. Quarter the potatoes if large, or just cut in half the smaller ones so they’re bite-size. De-cob the corn. Place all the vegetables in the bowl and dress with the vinaigrette. Stir gently with a large fork or spoon to coat all of the vegetables with the dressing. Chill until ready to serve.
To make the dressing, just combine all dressing ingredients in a small cup and mix briskly with a fork to combine. Let it stand at least 10 minutes in the refrigerator, so that the chia seeds can help mix the flavors.