Cauliflower and Tomato Salad
Minutes Prep time: 15
Minutes Total time: 15
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 15
Servings: 6
Difficulty: easy
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes
2 cups fresh cauliflower florets
1 can (15 oz each) garbanzo beans, drained, rinsed
1/4 cup thinly sliced red onion
3 tablespoons canola oil
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 tablespoon cider vinegar
1/2 teaspoon garlic salt
1/8 teaspoon ground black pepper
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 37 mg | 4% |
Carbohydrate | 12 g | 4% |
Cholesterol | 0 | |
Total Fat | 8 g | 12% |
Iron | 1 mg | 7% |
Calories | 128 kcal | 6% |
Sodium | 434 mg | 18% |
Protein | 4 g | 7% |
Saturated Fat | 1 g | 3% |
Sugars | 2 g | 0 |
Vitamin C | 20 mg | 33% |
Drain tomatoes and reserve 1/4 cup liquid. Discard remaining liquid.
Combine drained tomatoes, cauliflower, beans and onion in large bowl. In second bowl, whisk together reserved liquid, oil, parsley, vinegar, garlic salt and pepper.
Pour dressing mixture over vegetables; toss to coat.
Cauliflower and Tomato Salad