Jennie's Quick Corn Salad
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Ingredients (use vegan versions):
- 1 16oz can whole sweet corn
- 1 16oz can white shoepeg corn
- 1 16oz can red kidney beans
- 1 16oz can black beans (without seasoning!!)
- 1 16oz can pinto beans
- 1 32oz can diced tomatoes (I like petite diced)
- 1 1/2 cup Kraft Zesty Italian Salad Dressing
Directions:
Open cans and dump all ingredients into
a large bowl. Then, add your dressing.
I use Kraft Zesty Italian, but you can
use any vegan Italian Salad Dressing. Make sure to coat all
ingredients with the dressing.
Sometimes I make this recipe and eat it
at once. Sometimes I mix it up and put
it in the fridge with a lid on top. It
seems to "marinate" the veggies a bit
if you let it sit overnight.
I have had several of my non-vegan
family members ask for this recipe. I
can be a dip with corn chips. I can be
a salad or even a side dish for
dinner. Enjoy and be sure to tell me
what you think!! :)
Serves: Several!!!
Preparation time: 15 minutes
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