GOOEY HOT COCOA MARSHMALLOW COOKIESCOOKIES:½ c. butter1 ½ c. semisweet chocolate chips1 ½ c. flour¼…
Magnificent Crunchy Veggie Salad
MAGNIFICENT CRUNCHY VEGGIE SALAD
1 (12-oz.) bag frozen shelled edamame, cook according to package directions, drain
1 (15-oz.) can chick peas, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 (8-oz.) container assorted cherry tomatoes, halved
3-4 baby cucumbers, leave peeling, cut in half and then sliced
1 large zucchini, cut in half and then sliced
1 red onion, diced
1 of each color bell pepper, cut into strips (red, orange, yellow)
2-3 fresh jalapenos, seeded and diced
1 (10-oz.) bag broccoli slaw
Extra virgin olive oil
Apple cider vinegar
Good quality balsamic vinegar
Salt, black pepper
Freshly grated pecorino, optional
- In a large bowl, add the cooked edamame, chick peas, black beans, cucumbers, zucchini, red onion, bell peppers and jalapenos. Mix well.
- Add the cherry tomatoes and slaw and mix again.
- Season with salt and pepper.
- Drizzle about ¼ c. olive oil, ¼ c. balsamic and ¼ c. apple cider vinegar into mixture.
- Mix well. Taste for additional seasoning.
- Cover with saran wrap and refrigerate for 2-4 hours or overnight.
- When ready to serve, mix again and taste again for seasoning.
- Place the grated pecorino on side as a garnish.