Vegetable Salad
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)
+ 6 more ingredients
Instructions
1
Wash hands with soap and water.
2
Drain corn, carrots, and chickpeas. Throw away liquid. Rinse vegetables and drain again.
3
Drain tomatoes but save 1/3 cup of the liquid.
4
Mix corn, carrots, chickpeas, tomatoes, onion, and red pepper in a large bowl.
5
Mix together all other ingredients in a separate bowl.
6
Pour over vegetables.
7
Cover and set aside for at least 3 hours in the refrigerator.
Nutrition Estimate
156Calories
5gProtein
16gCarbs
9gFat
Per serving • Estimated by Blinner AI