Vegie Summer Salad. Place corn into a large pot and cover with water; bring to a boil. Will be making this frequently as a side dish or just for a light lunch." - Rayne. Amazing Cucumber Basil Salad "Well worth it!
One of my favorite ways to eat fresh tomatoes!" - lovinghappyhome. Summer Corn Salad Take your veggie haul beyond salad and side territory, and make it the main course. Not only do meals like stir-fry, balsamic veggie kebabs, and zoodle bowls feel totally nourishing, but they are also lightning-fast to pull together. You can have Vegie Summer Salad using 8 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Vegie Summer Salad
- Prepare 2 can of black eye peas.
- Prepare 1 can of hominy.
- It's 2 of medium tomato- deseeded & chopped.
- You need 1 of medium red onion- chopped.
- It's 1 of medium yellow pepper- chopped.
- You need 1 bunch of green onions- chopped.
- You need 1/2 bunch of chopped parsley- chopped.
- It's 8 oz of bottle italian dressing.
Drain and rinse in cold water. Chopped salads are nothing knew, in fact if you did a search on the Internet you would see thousands of different variations. Crisp, colorful veggies tossed into a light vinaigrette, it just screams healthy and fresh! Delicious and easy Summer Pasta Salad is packed with all the best summer vegetables!
Vegie Summer Salad step by step
- Open, drain, and rinse black eye peas.
- Open and drain hominy.
- Chop all the vegetables and parsley..
- Put all in a big bowl..
- Pour in italian dressing. Stir and refregerate for 2 hours before serving..
- Serve with Tostitos scoops or the chip of your choosing..
It's fresh and coated with a simple dressing, making a tasty side dish. This fresh summer veggie pasta salad is a great way to use up all of those vegetables from the garden. It's a cinch to make and the perfect side dish to take to BBQs and parties! All American Red, White, & Blue Potato Salad with Dill Dressing. You don't need a lot of dressing for this colorful raw salad because the fresh herbs bring a ton of flavor.
