From the Pantry Butler kitchen
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. USDA MyPlate Kitchen — University of Wyoming Cooperative Extension (public domain), via myplate.food
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
Method
- 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.
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