Corn, Pea, and Green Bean Salad (Reader Recipe)
This tasty salad couldn't be easier. Just dump, chop, and go. It's perfect for meal prep because it will keep for several weeks refrigerated.
Calories: 98kcal
Servings: 5oz servings
Ingredients
- 1 can LeSeuer peas or young sweet peas 15 ounces, drained and rinsed
- 1 can French cut green beans 15 ounces, drained and rinsed
- 1 can white corn 15 ounces, drained and rinsed
- 4 ounces bell pepper (yellow, red or orange), finely diced
- 2 ounces purple onion finely diced
- 4 ounces diced pimiento drained
Dressing
- 1/4 cup apple cider vinegar or white vinegar
- 1/4 cup olive oil
- 1/2 cup sugar substitute taste to determine sweetness
- 1 tsp paprika
- 1 dash pepper
- 1 tsp salt
Instructions
- Combine all vegetables in a covered container.
- Add dressing ingredients to a small container and stir to combine. Taste dressing and adjust seasoning, as needed.
- Add dressing to vegetables. Stir to combine.
- Refrigerate at least 8 hours for flavors to blend before serving . Will keep for several weeks refrigerated.
Notes
You can substitute thawed, frozen vegetables for the canned vegetables.
Nutrition
Calories: 98 kcalCarbohydrates: 14 gProtein: 1 gFat: 5 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gSodium: 246 mgPotassium: 127 mgFiber: 2 gSugar: 9 gVitamin A: 1178 IUVitamin C: 27 mgCalcium: 17 mgIron: 1 mg
