Easy to Make Vegetable Salad – Right out of your pantry!
Right Out of Your Pantry!
This easy to make salad comes right from your pantry and is one of my favorite hot weather quick meals. It’s perfect as a stand alone vegetarian dish, light lunch or as a side dish to entrees like fish or chicken. Take this as a potluck dish to your summer events. Without mayo or eggs, this easy to make salad will hold up and stay fresh.
Finding ways to pull together simple, easy to make meals from my pantry is challenging and fun.
Here is the list of vegetables, herbs and condiments for this easy to make salad.
- 1 can quartered artichokes
- 1 can Niblets (no salt) corn
- 1 can black beans (no salt)
- 1 can whole green beans (no salt)
- About 1/2 of a purple onion chopped into small pieces
- Rice wine vinegar
- Olive oil
First, gather your assortment of canned vegetables, herbs and condiments together.
Mix the Salad
Open each of the canned veggies and drain all the water out. Empty into a medium size glass bowl (my preference). Add in the purple onion and, with a large spoon, mix or blend everything together.
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Pour in about 1/4 cup of rice wine vinegar. With the olive oil, I just pour a couple of rounds over the top of the vegetables. Add a 1/4 teaspoon of each salt, pepper (mine is in a grinder and can be a little difficult to measure) and basil. Mix well.
Season the Salad
Now this is where you will want to do some serious tasting. If you enjoy this dish with a bit of a vinegar kick add an extra splash. Your taste may differ from mine. You may prefer more basil or even other herbs like oregano, tarragon or marjoram. Add chopped green pepper or jalapeno for a spicy flavor.
Cover the salad with plastic wrap and pop in the fridge for about an hour to meld the flavors together. Love it!!!