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Mexican Veggie Salad

1- 12 ounce package frozen corn, prepared according to package directions
1 cup diced celery
½ cup diced red onion
½ cup sliced black olives
1 cup broccoli florettes
1 cup cauliflowerettes
1 can black soybeans, rinsed and drained
1 carton grape tomatoes cut in ½
1-16 ounce package shelled edamame, prepared according to package directions
1 package of zesty Italian dressing mix, prepared according to directions on package

Mexican Veggie Salad

In a large mixing bowl, add all the vegetables, toss together. Add dressing, toss lightly. Cover, place in refrigerator, marinate overnight.
Yield: 6-8 servings

Recipe and Photo Credit

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