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
- colander
- 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 strips or bite-sized pieces.
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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