Marinated Vegetable Salad

Recipe by LuAnn Bermeo, author of AmazingMeals 1 and 2. For information, find Amazing Meals on Facebook or email: luann6@msn.com
Salad:
2 cups each: frozen peas, frozen corn, and frozen French-style green beans
1 can garbanzo beans (reserve ¼ cup of liquid)
1 red bell pepper, chopped
1 cup each: celery and green onions, sliced
Dressing:
¼ cup reserved liquid from garbanzo beans
⅓ cup lemon juice (or apple cider vinegar)
¼ cup agave nectar or honey  - OR -  ⅓ cup Stevia in the raw
1 tsp no-salt seasoning mix, such as Mrs. Dash Italian
1 tsp salt, pepper to taste

In a medium saucepan, combine the peas, corn, and green beans adn about 1/2 cup water; cover and bring to a boil over high heat. Then reduce the temperature to medium and cook the vegetables for about 5 minutes, or just until tender, but still brightly colored. Drain any remaining water. Add the garbanzo beans (reserving ¼ cup of the liquid from the beans). bell pepper, celery, and onions.
In a small jar with a water-tight lid, combine all of the dressing ingredients; cover tightly, then shake vigorously. Stir the dressing into the vegetables mixture. Cover and refrigerate for at least 1 hour, or until thoroughly chilled, stirring several times to redistribute the dressing. Yields: 16 (½ cup) servings.

GLUTEN FREE  /  VEGAN

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