Author Notes
There is something ridiculous about how simple this salad is to put together and how much everyone likes it. These are staples for most kitchen pantries. Pair it with Greek Yogurt Chicken and not only is it pretty to eat but absolutely delicious as well. —Susan E. Levy
Ingredients
- Recipe Ingredients
-
2
large sweet red peppers, sliced thinly
-
10 ounces
frozen corn, thawed
-
10 ounces
frozen peas, thawed
-
14 ounces
can chickpeas (garbanzo beans), rinsed
-
1 cup
celery, chopped
-
4
green onions chopped (include green stems for color)
- Balsamic vinaigrette dressing
-
1 ½ tablespoons
each olive oil, balsamic vinegar, lemon juice
-
½ teaspoons
each oregano, basil
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¼ teaspoons
each thyme, black pepper
Directions
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Combine ingredients and pour dressing over salad and mix.
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Chill for one hour and serve.
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Per serving with dressing: 200 calories, 9 gm protein, 34 gm carbohydrate, 5 gm fat, 1 gm sat fat, 2 gm mono fat, 0 mg cholesterol, 8 gm fiber, 64 mg sodium
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