Rainbow Salad Source: My "niece" Kelly D. Course: Appetizers Cuisine: American Food Group: Beans Serves: 10 |
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Ingredients
| 1 can(s) Black beans, drained (and rinsed if necessary) |
| 1 can(s) White Corn, drained |
| 1 bunch(s) Scallions, thinly sliced |
| 1 Red pepper, diced |
| 1 Yellow pepper, diced |
| 1 Orange pepper, diced |
| 8 ounce Feta cheese |
| 1/3 cup(s) Apple Cider Vinegar |
| 1/3 cup(s) Sugar (can use Splenda) |
| 1/3 cup(s) Olive Oil |
| 1 package(s) Tostito's Multi Grain Scoops |
Instructions
1) Combine beans, corn, scallion and diced peppers in a large bowl. 2) In a separate bowl, combine vinegar, oil and sugar. Whisk until sugar is completely dissolved and blended. 3) Toss veggie mixture with dressing. 4) Add Feta and mix right before serving with Tostito "scoops". |
Notes:Make the salad (without Feta) a few hours before serving to allow flavors to marinate. |