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  • Writer's pictureSoyfoodscouncil

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

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