As it’s my number one purpose in life to get children to eat, enjoy, and crave salads, I’m always on the lookout for different and out of the ordinary salads. I think many parents, in an effort to get kids to eat more veggies, end up assembling some iceberg lettuce with carrots, tomatoes, and ranch on their kids plates. NOT that there is ANYTHING wrong with that!! It’s my go-to salad as well, and I think it’s delicious, but there are so many possibilities! In fact, I just stumbled on a girls instagram page that is all salads! A salad a day is her mantra! I love it.
So, to give you some more salad ideas,and to also give you one more green bean post, we marinated our green beans for our dinner salad last night. We served it with Roasted Chicken, whole wheat roll, and some fruit. I love that I was able to make it in the morning (less after dinner mess), and marinate it all day in the fridge. The longer this sits, I think, the better it tastes!
To add color, we added:
- Tomatoes (although red peppers would be delicious as well)
- Carrots, sliced thinly
- Yellow Bell Pepper
- Of course the green beans.
- and some black beans to make it a it more filling.
At Super Healthy Kids we love to emphasize balanced healthy eating. For us, this means to make the fruits and vegetables the star of the meal! When kids eat proportionately (meaning half their plate is fruits and veggies, 1/4 for protein, and 1/4 for grains, they will get all the nutrients they need. Older kids can have seconds and thirds, as long as it’s proportional. For us, it’s not about shaming or forbidding foods, it’s rather celebrating and encouraging kids to include as much of the healthy food into their meals as possible. After all, they are going to be on their own and making their own choices soon. If you want them to make the healthy choice, start now by teaching them what a balanced meal should look like! So, start with a mini salad each night (you just need to start with one of your meals per day to teach this!!) and why not make this Rainbow Green bean salad today!
(and if you like our plates in this post, you can check them out here)
- 2 cup green beans
- 2 clove garlic
- 1 medium tomato, red
- 2 medium carrot
- 1 medium bell pepper, yellow
- 15 ounce black beans, canned
- 2 tablespoon basil, fresh
- 1 tablespoon oregano, fresh
- 1 tablespoon parsley, fresh
- 3 tablespoon lemon juice
- 3 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- Steam green beans in a steamer basket for 5 minutes.
- Press garlic, chop tomato, thinly slice carrots and bell peppers.
- Combine all ingredients in a bowl, and refrigerate for at least 30 minutes.