Until now I was sharing all the desserts recipes, this time I’m going to be a little more healthy. Don’t worry, this recipe is just as awesome so you can continue reading! I make this salad when my family is intertaining guests because I find it too fancy to have for dinner. It’s from Kosher by Design: Kids in the Kitchen (I really recommend this cookbook)! I usually make this as a side dish.

So you will need a cutting board ,sharp knife, medium mixing bowl, can opener, vege peeler, measuring cups and spoons, and a small container.


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1(15 ounce) can of baby corn
  • 1 cup of snow peas or sugar snap peas
  • 1 carrot
  • 10 green beans
  • 1/2 a red onion
  • 1/4 a cup of sugar
  • 1/3 a cup of apple cider vinegar or balsamic vinegar
  •  1/4 a tspn of salt
  • 1/8 tspn of black ppr
  • 1/8 a cup of olive oil
  • 1/4 a tspn of garlic powder


  1. On the cutting board, cut bell peppers into half and take out the seed and stems. Cut them into thin strips and place them into the bowl.
  2. Open the can of baby corn, drain it and place into the bowl.
  3. Wash and dry snow peas/ sugar snap peas and add the to the bowl.
  4. Using vege peeler, peel carrot and slice them into skinny discs. Add them to  the bowl.
  5. Remove paper skin from the onion and slice it into thin strips. Add it to the bowl.
  6. Place sugar, vinegar, salt,black pepper, olive oil, and garlic powder into the container.Shake the container well and add it to the salad.
  7. Let the salad sit for 2 hours before serving (optional).


Its also interesting to add a pinch of italian dressing!

I really encourage everyone to try it because you won’t regret it!

Enjoy this recipe and have an amazingly awesome week!

-Malka Bettoun