The recipe as is, I rated 3 stars as I found the honey made it too sweet and I was looking for more of an herb and kick flavour.
To change it up this is what I do. In small saucepan combine one cup apple cider vinegar, 1/2 cup canola oil, 1/4 cup sugar, 2-3 dashes each of garlic or table salt, and pepper. Gently boil for 5 minutes, remove from heat and set aside to cool.
Drain and rinse one can each of black beans, chick peas and niblet corn and add to a very large mixing bowl. Finely dice one cup each of celery, red pepper, green pepper, sweet onion and cauliflower (yes cauliflower). Add to bowl.
Pour the cooled brine all over your canned and diced veggies and mix thoroughly. Add 2-3 dashes garlic powder and dried basil (or Italian seasoning), and mix again. Refrigerate at least 6 hours or overnight for best results.
Serve as a salad, or as an appetizer together with Tostito multi-grain scoops. It makes a lot but keeps for up to a week in the refrigerator. A real crowd pleaser any time of the year!
Tip: I have experimented with different vinegars such as cider, red wine and balsamic, but the 'apple cider' wins hands down. The cauliflower may not appeal to some but if finely diced, you don't even know it's there and gives it a nice crunch.
2 users found this review helpful
Dec. 27, 2013