Mixed Vegetable Salad

Preparation:  10 min. Cooking: 5 min. Total: 15 min.
Recipe photo
  • 1 1/2 Cup canned corn , drained
  • 1 1/2 Oz canned peas , drained
  • 1 red bell peppers , seeded and chopped
  • 2 celery stalks , trimmed and chopped
  • 1 can (15 oz) garbanzo beans , rinsed and drained
  • 4 scallions , trimmed and chopped
  • 4 Fl Oz fat-free mayonnaise
  • 3 Tbsp lemon juice
  • 1 clove garlics , crushed
  • 1 tsp oregano , crumbled, or 1 Tbsp fresh, chopped
Place corn and peas in a saucepan and bring just to a boil. Drain. Transfer to a bowl and stir in next 4 ingredients. Combine mayonnaise, lemon juice, garlic and oregano in a bowl and mix thoroughly. Stir into vegetable mixture and season with salt and pepper to taste. Serve at room temperature or chilled.
Calories
120 Cal
Fat
1.5 g
Carbs
24 g
Protein
4.2 g
Fiber
4.3 g
Sugar
4.2 g
Cholesterol
1.4 mg
Sodium
390 mg


Nutrients

Fiber     4.3 g
Fat     1.5 g
Sugar     4.2 g
Carbs     24 g
Protein     4.2 g
Calories     120 Cal

Fats

Fat, Poly     0.5 g
Fat, Mono     0.5 g
Fat, Sat     0.2 g
Fat, Trans     0 g
Fat, Percent     11 %

Vitamins

Vitamin, K     27 mcg     22 %
Vitamin, A     840 IU     28 %
Vitamin, B12     0 mcg     0 %
Niacin     0.5 mg     3.3 %
Riboflavin     0.1 mg     5.3 %
Vitamin, C     34 mg     38 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.4 mg     22 %
Vitamin, E     0.5 mg     3.2 %
Panto, Acid     0.4 mg     7.4 %
Choline     25 mg     4.6 %
Thiamin     0.1 mg     4.1 %

Minerals

Calcium     36 mcg     3.6 %
Phosphorus     79 mg     11 %
Magnesium     27 mg     6.5 %
Copper     0.1 mcg     15 %
Fluoride     0 mcg     0 %
Zinc     0.8 mg     7.6 %
Cholesterol     1.4 mg     0.3 %
Sodium     390 mg     26 %
Selenium     2.1 mcg     3.8 %
Manganese     0.5 mg     6.4 %
Potassium     250 mg     5.4 %
Iron     1.4 mg     17 %