Crunchy Asian Pasta Salad
Try recipe
Marinated Veggie Chow Chow
Overview:
12 Servings
Prep: 10 min.
Total: 3.5 hours
Ingredients
- 1 (10.8-ounce) package Birdseye™ frozen broccoli, cauliflower, & carrots, thawed
- 1 cup frozen Birdseye™ cut green beans, thawed
- 1/2 cup Clover Valley™ frozen pepper & onions, thawed
- 1 (15.5-ounce) can Clover Valley™ red kidney beans, rinsed and drained
- 1 (15-ounce) can Clover Valley™ blackeye peas, rinsed and drained
- 1-1/2 cup water
- 1 cup Clover Valley™ white vinegar
- 3 tablespoons Clover Valley™ stevia sweetener
- 2 teaspoons Clover Valley™ minced garlic
- 1 teaspoon Clover Valley™ yellow mustard
- 1/2 teaspoon Clover Valley™ salt
- 1 teaspoon Clover Valley™ dried parsley flakes
Instructions
- In a large bowl, combine all vegetables and beans; set aside.
- In a medium saucepan over high heat, bring water, vinegar, sweetener, garlic, mustard, and salt to a boil; stirring occasionally. Pour mixture over vegetables, add parsley, and mix well.
- Let vegetables cool, then cover and refrigerate until chilled.
Better for You tip: This is the kind of dish you’ll want to make all summer long and keep in your refrigerator so you can top a salad with it, serve it as a better-for-you go-along next to a burgers, or just eat it as a fresh-tasting snack. What a great way to get in your 5 veggies-a-day. It’s so good, you may want to make a double batch. And don’t forget to pick up a few canning jars at DG to store this in the fridge.
More Info
Nutrition based on 1/2-cup serving:
Calories 80, Calories from Fat 5.1, Total Fat 0.6g, Saturated Fat 0.0g, Trans Fat 0.0g, Cholesterol 0.0mg, Sodium 128mg, Total Carbohydrate 11g, Dietary Fiber 4.1g, Sugars 3.1g, Protein 3.0g
