Vegetable Salad
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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
Instructions
- 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.
Nutrition
| Calories | 116 |
|---|---|
| Protein | 3 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 120 mg |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: University of Wyoming Cooperative Extension