Prep Time- 20 min | Makes 6-8 Servings
This is my sister’s version of a German pasta salad, sans the pasta. This is one of my favorite things to have for lunch these days, especially when it’s on day two because the flavors are all mixed together so nicely!
Ingredients:
- 1 Tomato, diced (large, any kind you like)
- 1 cucumber, diced (I peel them, you don’t have to)
- 2 Bell Peppers, diced (any colors, I like red, orange, and yellow)
- 1 can of Peas (OR a can of Peas and Carrots), drained
- 1 can of Corn, drained
- 1 can of Beans, drained and rinsed (I like chickpeas, black beans, or kidney beans, but you can use anything)
- 2 TBSP Mayo or EVOO (I like EVOO, use more or less depending on desired taste and creaminess)
- 2 TBSP Vinegar of choice (more or less depending on desired taste and creaminess)
- Dry salad spice packet (Italian or Dill works well but use what you like or skip this step!)
- Salt and Pepper to taste (add whatever spices you like! Make it spicy if you want)
- 1/4 Cup Crumbly Cheese (Goat or Fetta are great)
* See notes at the bottom for ingredient alternatives and other ideas!
Instructions:
1- Gather all ingredients, wash, chop, peal, or cook (and cool) everything that needs it. Throw all vegetables into a large bowl.
2- In a smaller bowl, mix together the mayo or EVOO, vinegar, and all spices. Adjust for desired taste.
3- Mix the dressing into the vegetable, again, taste and adjust seasoning.
4- Top with crumbly cheese, feel free to mix it all together too.
5- This salad gets better on day 2 when the flavors have mixed together nicely 🙂
NOTES:
Have this as a stand alone salad, enjoy it with some crackers or crunchy pretzels, or have it on the side of whatever you’re grilling this summer!
OTHER ADD INS– Swap mayo for some oil, use a creamy goat cheese instead of mayo or oil to add creaminess, add more beans, mix and match the beans, add different veggies, play with herbs and spices, it’s hard to get this one wrong! Have fun!
