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  • Writer's pictureSoyfoodscouncil

Mexican Veggie Salad




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 can black soybeans, rinsed and drained –need size of can

1 carton grape tomatoes cut in ½ - need amount

1-16 ounce package shelled edamame, prepared according to package directions


1 package of zesty Italian dressing mix, prepared according to directions on package


In a large mixing bowl, add all the vegetables, toss together. Add dressing, toss lightly. Cover, place in refrigerator, marinate overnight.

Yield: 6-8 servings


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