This easy to make whole food plant-based recipe uses simple pantry ingredients and can be assembled in just a few minutes. Chill to serve as a side salad or picnic salad, or heat it up (without the dressing) and serve over hot rice for a meal.
I used no-salt canned goods and the recipe tastes great. Salt is added to canned and frozen vegetables to improve the taste and shelf life. Using no-salt products greatly reduces the overall sodium in the diet. If you do use conventionally canned products with added salt, rinse thoroughly to get as much salt as possible off of them before assembling the salad.