Western Vegetable Salad
This easy recipe is great as an appetizer or side dish. Serve with Tortilla Chips or whole-grain crackers.
$1.47 per serving
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
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