TO DIE FOR CORN SALADDRESSING:½ c. Miracle Whip or Mayo½ c. McIlhenny Tabasco Spicy Mayo½…
Veggie, Edamame and Chickpea Medley Salad
| Veggie, Edamame and Chickpea Medley Salad | Print |
Recipe By: Alice Morrow
Veggie, Edamame and Chickpea Medley Salad
Ingredients
- 1 (12-14 oz.) bag frozen shelled edamame, thawed
- 1 (15-oz.) can chick peas, rinsed and drained
- 1 (15-oz.) can black beans, rinsed and drained
- 1 (8-oz.) container cherry tomatoes, halved
- Good quality balsamic vinaigrette
- Extra virgin olive oil
- Freshly grated pecorino
- Apple cider vinegar
- Salt, garlic powder, onion powder, red/black pepper
- 2-4 thinly sliced baby cucumbers, peeling left on
- ½ medium red onion, thinly sliced
- 2 medium zucchini, thinly sliced
- 1 (6-oz.) can pitted black olives, drained, optional
- ½ of each color bell pepper, cut into strips (orange, yellow, red)
- 2-3 fresh jalapenos, seeded and diced
- Salt and pepper
Instructions
- In large bowl, combine the edamame, chick peas, tomatoes, cucumbers, red onion, olives, zucchini, jalapenos and bell pepper.
- Drizzle with olive oil, vinaigrette and apple cider vinegar. (I usually start with ¼ c. of each of the vinegars.) Add more if necessary.
- Season with salt and black pepper to taste.
- Mix well. Add more dressing or seasoning as needed.
- Sprinkle the top with the grated pecorino and serve.
- Keep refrigerated.
Notes
*****This will keep for about 1 week in refrigerator. I do like to add chopped fresh avocados but only add as needed because they do not hold up as long as the rest of the ingredients.
You can also add diced chicken or turkey, shrimp or crabmeat!
You can also change up the type of dressings you like.
You can also add diced chicken or turkey, shrimp or crabmeat!
You can also change up the type of dressings you like.
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