Vegetable Salad

195 мин · Порций: 12

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

Что нужно

• 1 бан.whole kernel corn
• 1 бан.low-sodium carrots
• 1 бан.low-sodium chickpeas
• 14.8 млonion
• 1 стак.chopped red pepper
• 1 бан.low-sodium diced tomatoes
• ¼ стак.vegetable oil
• ⅓ стак.vinegar
• 0.6 млblack pepper
• 29.6 млhoney

Как готовить

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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