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Western Vegetable Salad
This easy recipe is great as an appetizer or side dish. Serve with Tortilla Chips or whole-grain crackers.
Course
Snacks & Sides
Servings
5
cups
Cost
$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
Serving:
0.5
cup