Vegetable Salad

Name: Vegetable Salad
Total time: 180 min
Yield: 12 Servings
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; 🍅 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; 1/3 cup vinegar; 1/8 teaspoon black pepper; 🍯 2 tablespoons honey

Cost $10, save $15

Source: Recommended by CookPal

180 Min
12 Servings
$10

Vegetable Salad

Cost $10, save $15

Source: Recommended by CookPal

180 Min
12 Servings
$10

INGREDIENTS

Canned and fresh vegetables
- 🌽 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
- 🍅 1 can (14.5 ounces) low-sodium diced tomatoes (reserve 1/3 cup liquid)
- 1 cup red pepper, chopped
- 🧅 1 tablespoon onion, finely chopped
Condiments and seasonings
- 1/4 cup vegetable oil
- 1/3 cup vinegar
- 1/8 teaspoon black pepper
- 🍯 2 tablespoons honey

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

116

Calories

3
Protein
15
Carbs
6
Fats

💡 Use fresh vegetables instead of canned for a crispier texture.Allowing the salad to marinate overnight will enhance the flavors.You can add additional herbs like parsley or cilantro for extra freshness.