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  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 12 servings

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

University of Wyoming, Cooperative Extension.

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.