Mexican Veggie Salad
Ingredients 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- 15oz. can black soybeans, rinsed and drained
2 cups grape tomatoes cut in half
1-16 ounce package shelled edamame, prepared according to package directions
1 package of zesty Italian dressing mix, prepared according to directions on package, set aside.
Instructions In a large mixing bowl, add all the vegetables, toss together.
Add dressing, toss lightly. Cover, place in in refrigerator, to marinate overnight
Notes Yield: 6-8 servings