serving of recipe in clear glass bowl

Western Vegetable Salad

This easy recipe is great as an appetizer or side dish. Serve with Tortilla Chips or whole-grain crackers.
5 from 1 vote
Course Snacks & Sides
$1.47 per serving
Servings 5 cups

Ingredients
 

Salad

  • 1 15-ounce can whole kernel corn, drained (or 2 cups frozen corn)
  • 2 cups cooked black beans (or 1 15-ounce can, drained)
  • 1 bell pepper
  • ¾ cup onion
  • 1 medium tomato
  • 1 garlic clove (or ¼ teaspoon powder or ½ teaspoon minced)

Dressing

  • ¼ cup Italian dressing
  • ½ teaspoon chili powder
  • 1 Tablespoon lemon or lime juice
  • 1 Tablespoon chopped cilantro (or 1 teaspoon dried; optional)
  • ¾ teaspoon hot pepper sauce (optional)

Instructions
 

  • Wash vegetables. Mince the bell pepper and the onion. Chop the tomato.
  • Drain corn and beans and place in bowl.
  • Add bell pepper, onion, tomato, and garlic.
  • Mix dressing ingredients together in a small bowl. Pour dressing over the salad.
  • Cover the bowl. Refrigerate for at least 6 hours to let flavors mix.

Video

Notes

Variation
  • Add Veggies - Add 1 cup CNP Vegetable Mix, 2 small zucchinis, and/or 2 avocados.

Nutrition Label

Serving: 0.5 cup
Tried this recipe?Click the stars or leave a comment.
Tagged on:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Translate »
`