Serves 12
127 cal · 195 min
Vegetable Salad
Recipe GLPRdc034872dded1e
A refreshing and colorful vegetable salad combining canned corn, carrots, chickpeas, and diced tomatoes with fresh red pepper and onion. The vegetables are tossed with a tangy vinaigrette made from oil, vinegar, and honey, then chilled for several hours to allow the flavors to meld. This hearty salad is perfect as a side dish or light main course and serves 12 people.
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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 with 1/3 cup liquid reserved
1 cup red bell pepper, chopped
1 tablespoon onion, finely chopped
1/4 cup vegetable oil
1/3 cup vinegar
1/8 teaspoon black pepper
2 tablespoons honey
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Open the cans of corn, carrots, and chickpeas. Drain them in a colander and rinse under cool running water to reduce sodium content. Drain well again.
Open the can of diced tomatoes and carefully pour the contents into a fine-mesh strainer, reserving 1/3 cup of the tomato liquid in a small bowl and discarding the rest.
Wash and chop the red bell pepper into bite-sized pieces. Finely chop the onion.
In a large mixing bowl, combine the drained corn, carrots, chickpeas, drained tomatoes, chopped red pepper, and finely chopped onion. Toss gently to mix.
In a separate medium bowl, whisk together the vegetable oil, vinegar, reserved tomato liquid, honey, and black pepper until well combined and the honey is fully dissolved.
Pour the vinaigrette over the vegetable mixture and stir gently until all vegetables are evenly coated.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 3 hours before serving to allow the flavors to blend and develop.
