Picnic Vegetable Salad Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
Ingredients
| Pinto beans - 1 (16-ounce) can | ||
| Tomato - 2 cups seeded, diced | ||
| Cucumber | 1/2 Cup (16 tbs), diced | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Plain non-fat yogurt - 1/4 cup | ||
| Reduced-calorie mayonnaise - 1/4 cup | ||
| Sharp cheddar cheese | 1/3 Cup (16 tbs) | |
| Parsley | 3 Tablespoon, chopped | |
Directions
GETTING READY
1) In a colander, place the pinto beans to rinse under cold tap water for 1 minute.
2) Place the colander aside to drain the beans for another 1 minute.
MAKING
3) In a large bowl, add beans and next 5 ingredients.
4) Stir well to combine.
5) In a small bowl, add yogurt and mayonnaise to combine.
6) Pour this dressing over vegetables and gently toss the salad to coat with dressing.
7) Place the bowl inside refrigerator to chill for at least 2 hours.
SERVING
8) Serve the salad in chilled serving plate by sprinkling with cheese and parsley.
1) In a colander, place the pinto beans to rinse under cold tap water for 1 minute.
2) Place the colander aside to drain the beans for another 1 minute.
MAKING
3) In a large bowl, add beans and next 5 ingredients.
4) Stir well to combine.
5) In a small bowl, add yogurt and mayonnaise to combine.
6) Pour this dressing over vegetables and gently toss the salad to coat with dressing.
7) Place the bowl inside refrigerator to chill for at least 2 hours.
SERVING
8) Serve the salad in chilled serving plate by sprinkling with cheese and parsley.
Chef
