Mexican Veggie Salad

Author Or Recipe byCommonGround

Happy National Salad Month! National Salad Month encourages people to incorporate more salads into their diet. CGND found the perfect salad to celebrate with from our friends at The Soyfoods Council.

Yields6 Servings
 1 cup Fresh Sweet CornFrozen or Cooked
 1 cup CeleryDiced
 ½ cup Red OnionDiced
 ½ cup Black OlivesSliced
 1 cup Broccoli Florettes
 1 cup Cauliflower Florettes
 15 oz Can Black SoybeansRinsed and Drained
 2 cups Grape TomatoesCut in Half
 1 Package Shelled EdamamePrepared According to Directions on Package
 1 Package Zesty Italian Dressing MixPrepared According to Directions on Package OR Use Your Favorite Italian Prepared Salad Dressing
1

In a large mixing bowl, add all the vegetables and toss together.

2

Next add dressing, toss lightly.

3

Cover and place in a refrigerator to marinate overnight.

Category

Ingredients

 1 cup Fresh Sweet CornFrozen or Cooked
 1 cup CeleryDiced
 ½ cup Red OnionDiced
 ½ cup Black OlivesSliced
 1 cup Broccoli Florettes
 1 cup Cauliflower Florettes
 15 oz Can Black SoybeansRinsed and Drained
 2 cups Grape TomatoesCut in Half
 1 Package Shelled EdamamePrepared According to Directions on Package
 1 Package Zesty Italian Dressing MixPrepared According to Directions on Package OR Use Your Favorite Italian Prepared Salad Dressing

Directions

1

In a large mixing bowl, add all the vegetables and toss together.

2

Next add dressing, toss lightly.

3

Cover and place in a refrigerator to marinate overnight.

Mexican Veggie Salad

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