Vegetable Salad

195 min · Serves 12

Based on a recipe from University of Wyoming Cooperative Extension, via USDA MyPlate Kitchen

What goes in

• 1 canwhole kernel corn
• 1 canlow-sodium carrots
• 1 canlow-sodium chickpeas
• 14.8 mlonion
• 1 cupchopped red pepper
• 1 canlow-sodium diced tomatoes
• ¼ cupvegetable oil
• ⅓ cupvinegar
• 0.6 mlblack pepper
• 29.6 mlhoney

How to cook it

1. Rinse and drain the corn, carrots, and chickpeas thoroughly in a colander.
2. Drain the diced tomatoes into a measuring cup to save 1/3 cup of the canning liquid.
3. Toss the corn, carrots, chickpeas, drained tomatoes, onion, and chopped pepper together in a large bowl.
4. Whisk the reserved tomato liquid, vegetable oil, vinegar, black pepper, and honey together in a separate small bowl.
5. Pour the dressing over the vegetable mixture and stir to coat everything evenly.
6. Cover the bowl and refrigerate for a minimum of 3 hours to allow flavors to meld.

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