Vegetable Salad
Recipe Image
Makes:
12
servings
Total Cost:
$$$$
This tasty, marinaded veggie salad uses canned veggies and can be enjoyed at any time of the year. Use fresh vegetables if you have them on hand.
Ingredients
- 1 can whole kernel corn (15 ounce, drained)
- 1 can carrots, low-sodium (14 1/2 ounce, drained)
- 1 can chickpeas, low-sodium (garbanzo beans)
- 1 tablespoon onion (finely chopped)
- 1 cup red pepper (chopped)
- 1 can diced tomatoes (reserve 1/3 cup liquid), low-sodium
- 1/4 cup vegetable oil
- 1/3 cup vinegar
- 1/8 teaspoon black pepper
- 2 tablespoons honey
Directions
- Wash hands with soap and water.
- Drain corn, carrots, and chickpeas. Throw away liquid. Rinse vegetables and drain again.
- Drain tomatoes but save 1/3 cup of the liquid.
- Mix corn, carrots, chickpeas, tomatoes, onion, and green pepper in a large bowl.
- Mix together all other ingredients in a separate bowl.
- Pour over vegetables.
- Cover and set aside for at least 3 hours in the refrigerator.
Notes
Feel free to add other vegetables like green beans to the recipe. Instead of canned vegetables you could also use a 16 ounce bag of frozen vegetables. However, analysis was done with ingredients as specified in the recipe.
Learn more about:
University of Wyoming Cooperative Extension
