Vegetable Salad
Makes:
12 servings
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 (15 ounces) whole kernel corn, drained
- 1 can (14.5 ounces) low-sodium carrots, drained
- 1 can (15 ounces) low-sodium chickpeas, drained (garbanzo beans)
- 1 can (14.5 ounces) low-sodium diced tomatoes (reserve 1/3 cup liquid)
- 1 cup red pepper, chopped
- 1 tablespoon onion, finely chopped
- 1/4 cup vegetable oil (or cooking oil of choice)
- 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 red 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
