Vegetable Salad

Ingredients

• 12 cup Whole kernel corn (drained)
• 15 oz Carrots, low-sodium (drained)
• 1 cup Can chickpeas, low-sodium, garbanzo beans
• 1 piece(s) Onion finely chopped
• 1 tsp Red pepper, chopped
• 1 cup Diced tomatoes (reserve 1/3 cup liquid), low-sodium
• 1 tbsp Vegetable oil
• 1 tbsp Vinegar
• 1/4 tsp Black pepper
• 2 tbsp Honey

Instructions

1. Drain corn, carrots, and chickpeas. Throw away liquid. Rinse vegetables and drain again.
2. Drain tomatoes but save 1/3 cup of the liquid.
3. Mix corn, carrots, chickpeas, tomatoes, onion, and green pepper in a large bowl.
4. Mix together all other ingredients in a separate bowl.
5. Pour over vegetables.
6. Cover and set aside for at least 3 hours in the refrigerator.

Storage and Meal Prep Tips