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Veggie Combo Salad

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Veggie Combo Salad 0 Picture

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
  • 1/2 cup finely chopped red onion
  • 1 cup mayonnaise
  • 3/4 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

Details

Preparation

Step 1

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.

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