Souper Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 46-ounce can tomato juice1 small red onion, finely chopped1 clover garlic, minced1/2 cup frozen corn1 cucumber, seeded and finely chopped1 red pepper, finely chopped1 green pepper, finely chopped1 zucchini, finely chopped1 celery stalk, finely chopped4 green onions, finely chopped1 4-ounce can diced green chilies1 cup finely chopped jicama1/4 cup chopped fresh cilantro or parsley2 tablespoons red wine vinegar2 tablespoons lime juice1 tablespoon Tabasco1 teaspoon prepared horseradishfreshly ground pepper to taste
8 servings
Pour the tomato juice into a large container. Place the onion and garlic and 1/4 cup water in a small saucepan. Cook, stirring for 1 to 2 minutes, until the onions soften slightly. Add to the tomato juice. Add the remaining ingredients and stir well. Cover and refrigerate to allow the flavors to blend. This keeps for several days in the refrigerator. Stir before serving. Serve cold.
Variation: Add one 15 ounce can of black beans.
Number of Servings: 8
Recipe submitted by SparkPeople user BEVNPICARD.
Pour the tomato juice into a large container. Place the onion and garlic and 1/4 cup water in a small saucepan. Cook, stirring for 1 to 2 minutes, until the onions soften slightly. Add to the tomato juice. Add the remaining ingredients and stir well. Cover and refrigerate to allow the flavors to blend. This keeps for several days in the refrigerator. Stir before serving. Serve cold.
Variation: Add one 15 ounce can of black beans.
Number of Servings: 8
Recipe submitted by SparkPeople user BEVNPICARD.
Nutritional Info Amount Per Serving
- Calories: 105.4
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 77.8 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 7.5 g
- Protein: 3.5 g
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