Ingredients
Ingredients (use vegan versions):
- 1 16oz can whole sweet corn
- 1 16oz can white shoepeg corn
- 1 16oz can red kidney beans
- 1 16oz can black beans (without seasoning!!)
- 1 16oz can pinto beans
- 1 32oz can diced tomatoes (I like petite diced)
- 1 1/2 cup Kraft Zesty Italian Salad Dressing
Open cans and dump all ingredients into a large bowl. Then, add your dressing. I use Kraft Zesty Italian, but you can use any vegan Italian Salad Dressing. Make sure to coat all ingredients with the dressing. Sometimes I make this recipe and eat it at once. Sometimes I mix it up and put it in the fridge with a lid on top. It seems to "marinate" the veggies a bit if you let it sit overnight.
I have had several of my non-vegan family members ask for this recipe. I can be a dip with corn chips. I can be a salad or even a side dish for dinner. Enjoy and be sure to tell me what you think!! :)
Serves: Several!!!
Preparation time: 15 minutes