Veggie Confetti Salad

Ann Lombardi


This is my variation of a corn salad I had from a catered golf scramble here in The Villages. The dish I had tasted had mayonnaise and was delicious. I love Marzetti's Original Slaw dressing so I made this variation of vegetables and titled it Veggie Confetti because it's party pretty!


☆☆☆☆☆ 0 votes

6 to 8
10 Min
No-Cook or Other


  • 1 can(s)
  • 1 can(s)
    black beans, canned
  • 1
    small red onion
  • 1
  • 1
  • 1
    red pepper, small
  • 1
    orange pepper, small
  • 1
    yellow pepper, small
  • 1 tsp
    celery seed
  • 2 Tbsp
    marzetti's original slaw dressing
  • ·
    salt and pepper to taste

How to Make Veggie Confetti Salad


  1. Rinse off the seasoned black beans or use plain black beans. This is important so that the sauce won't be dark. I only had seasoned on hand when I made this recipe so rinse the seasoning off of the seasoned beans.
  2. Place the drained corn and drained beans into a large mixing bowl.
  3. Chop up a small red onion into small pieces and put into the bowl. Be sure not to over power the salad with onion.
  4. Peel and deseed the cucumber and chop it into small pieces and put into the bowl.
  5. Peel and deseed the avocado, chop it up into small pieces and put into the bowl.
  6. Deseed the small red, orange, and yellow peppers, chop them up into small pieces and put into the bowl.
  7. Add approximately 1 teaspoon of celery seed.
  8. Add salt and pepper to taste.
  9. Add 2 tablespoons of Marzetti's Original Slaw Dressing.
  10. Marinate overnight and serve. Presto!

Printable Recipe Card

About Veggie Confetti Salad

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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