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Picnic Vegetable Salad

chef.jackson's picture
Ingredients
  Pinto beans 16 Ounce (1 Can)
  Tomato 2 Cup (32 tbs), seeded, diced
  Cucumber 1⁄2 Cup (8 tbs), diced
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Onion 1⁄2 Cup (8 tbs), chopped
  Celery 1⁄2 Cup (8 tbs), chopped
  Plain non-fat yogurt 1⁄4 Cup (4 tbs)
  Reduced calorie mayonnaise 1⁄4 Cup (4 tbs)
  Sharp cheddar cheese 1 1⁄2 Ounce, shredded (1/3 Cup)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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