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Summer Vegetable Salad

Serves: 4-6
20 MIN
Prep Time: 20 minutes
Cook Time: 0 minutes


2 cups (500 mL) frozen Green Giant® Valley Selections™ Bean and Carrot Medley

½ cup (125 mL) frozen Green Giant® Sweet Peas

1 cup (250 mL) chopped cucumber

1 cup (250 mL) halved cherry tomatoes

½ cup (125 mL) chopped yellow pepper

? cup (75 mL) finely chopped red onion

? cup (75 mL) Kalamata olives, pits removed, quartered

¾ cup (175 mL) crumbled feta cheese

2 tbsp (30 mL) olive oil

1 tbsp (15 mL) red wine vinegar

1 tsp (5 mL) honey

2 tsp (10 mL) lemon juice

½ tsp (2 mL) Dijon mustard

Pinch each dried oregano, salt and pepper

2 tbsp (30 mL) coarsely chopped parsley


Blanch Bean and Carrot Medley and Peas by placing them in boiling water for 1 minute. Drain and rinse under very cold water. Allow to dry on a paper towel lined sheet pan.

In a large mixing bowl combine blanched vegetables with cucumber, cherry tomatoes, yellow pepper, red onion, olives and feta.

Whisk together oil, vinegar, honey, lemon juice, mustard, oregano, salt and pepper. Pour over salad and toss well to combine. Sprinkle with chopped parsley upon serving.

Tip: Pairs well with grilled chicken, fish or pork