Veggie Combo Salad

Veggie Combo Salad

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups cut fresh green beans or wax beans (1 inch)

  • 2

    cups fresh or frozen peas, thawed

  • 2

    medium sweet red or yellow peppers, chopped

  • 2

    plum tomatoes, chopped

  • ½

    cup finely chopped red onion

  • 1

    cup mayonnaise

  • ¾

    cup loosely packed fresh basil or Italian parsley leaves

  • 2

    tablespoons red wine vinegar

  • 1

    garlic clove, quartered

  • Optional toppings: chopped cashews, chopped pecans, toasted sesame seeds and cooked and crumbled bacon

Directions

In a saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain beans and pat dry; place in a large bowl. Add remaining vegetables. Place mayonnaise, basil, vinegar and garlic in a food processor; process until blended. Add to vegetables and toss to coat. Refrigerate, covered, at least 1 hour before serving. Just before serving, sprinkle with toppings as desired. Yield: 10 servings.


Nutrition

Facebook Conversations