Vegetable Salad

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

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.

University of Wyoming, Cooperative Extension.