Syrnyk
Summer Veggie and Bean Salad
Prepare your vegetables by washing and chopping them into bite-sized pieces. Gather all ingredients to streamline the process.
Ingredients:
Prepare the Vegetables
Chop the cucumber, tomato, bell pepper, and drain the canned beans. In a large bowl, combine these ingredients with the corn.
Dress the Salad
In a small bowl, whisk together olive oil, lemon juice, and salt. Pour this dressing over the salad and toss gently to combine. Finally, add chopped cilantro for freshness.
Enjoy!
Serve the salad chilled and garnish with additional cilantro. It pairs wonderfully with grilled chicken or fish. Store leftovers in an airtight container in the refrigerator for up to two days.
Nutrition Facts
| Total Fat7grams | 11.0% |
| Saturated Fat1grams | 5.0% |
| Sodium250mg | 11.0% |
| Total Carbohydrates22grams | 7.0% |
| Fibers6grams | 19.0% |
| Total Sugars2grams | |
| Protein7grams | |
| Vitamin A270mcg | 34.0% |
| Vitamin C40mg | 47.0% |
| Calcium40mg | 4.0% |
| Iron2mg | 17.0% |
| Magnesium30mg | 8.0% |
| Potassium400mg | 9.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
