Vegetable Salad

This salad is colorful, tasty, and a good way to use up some leftover vegetables.
Yield	6 servings
Time	1 hour
Tools	saucepan wooden spoon collander large bowl
Ingredients	6 c mixed vegetables, including any or all of the following: – bell peppers, seeded – carrots – cucumbers, seeded – corn kernels – green beans – peas, shelled – squash – zucchini ½ c onion, finely diced 1 c vinaigrette or other dressing salt and pepper
Directions	Cut the larger vegetables into bite-size pieces or into strips. Boil about 6 c water, and drop in the following vegetables (if using them): beans, carrots, and corn. After one minute, add the peas. Cook for another 2 minutes, drain, and rinse the vegetables in cold water. Drain well. Combine everything and chill for an hour.
Notes	For a little more substance, try mixing in a cup of rice or cooked pasta, just before serving.
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