Crunchy Veggie Salad

 Crunchy Veggie Salad

By Chanee from


  • 1 pound string beans, trimmed
  • 1 can whole baby corn
  • 1 container bella mushrooms, sliced
  • 1 small red onion, quartered
  • 3-4 cloves of garlic, diced
  • Pinch of salt
  • 1 tablespoon lemon juice
  • ½ tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • Honey, for drizzling
  • Handful toasted, slivered almonds



Preheat oven to 350 degrees. Line cookie sheet with parchment paper.

Mix all ingredients together and spread onto a pan in a single layer. Roast for 15 minutes. The veggies should be a little tender.

Remove from oven. Drizzle with honey and return for five minutes.

Add nuts right before serving. Serve warm or cold.

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