
Ingredients
1 can whole kernel corn (12 ounce
drained)
1 can carrots
low-sodium (14 1/2 ounce
drained)
1 can chickpeas
low-sodium (garbanzo beans)
1 tablespoon onion (finely chopped)
1 cup red pepper (chopped)
1 can diced tomatoes (reserve 1/3 cup liquid)
low-sodium
1/4 cup vegetable oil
1/3 cup vinegar
1/8 teaspoon black pepper
2 tablespoons honey
Steps
Wash hands with soap and water.
Drain corn, carrots and chickpeas. Throw away liquid. Rinse vegetables and drain again.
Drain tomatoes but save 1/3 cup of the liquid.
Mix corn, carrots, chickpeas, tomatoes, onion, and green pepper in a large bowl.
Mix together all other ingredients in a separate bowl.
Pour over vegetables.
Cover and set aside for at least 3 hours in the refrigerator.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 116 |
Total Fat | 6 g |
Saturated Fat | 1 g |
Cholesterol | 0 mg |
Sodium | 120 mg |
Carbohydrates | 15 g |
Dietary Fiber | 3 g |
Total Sugars | 6 g |
Added Sugars included | 3 g |
Protein | 3 g |
Vitamin D | 0 mcg |
Calcium | 36 mg |
Iron | 1 mg |
Potassium | 238 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Vegetable Salad. Recipe source: University of Wyoming, Cooperative Extension.. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.