| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | 1 | Servings | |
INGREDIENTS
| 1 | c | Whole kernel corn; (fresh or frozen) [I used frozen] |
| 1 | c | Julienned string beans [I just cut fresh beans into ~1.5" pieces] |
| 1 | c | Julienned carrots |
| 1 | c | Julienned zucchini |
| 1 | c | Julienned yellow squash |
| 1 | c | Julienned red bell pepper |
| 1/2 | c | Thinly sliced mild onion [I used 1/2 a red onion – for even more color!] |
| 1 | c | Oil-free salad dressing |
| Black pepper to taste |
INSTRUCTIONS
Source: Vegetarian Times Complete Cookbook Bring a pot of water to a boil - blanch the corn, string beans and carrots (drop them in for 3-4 minutes until just tender/crisp). Drain them, and mix together with the rest of the ingredients and refrigerate. I couldn't get a nice looking yellow squash so I just added more of the other ingredients and I used a lemon/pepper vinegrette that I had handy as the dressing. Yummy and beautiful! Posted to JEWISH-FOOD digest by [email protected] (Sarah J Schwartz) on Oct 2, 1998, converted by MM_Buster v2.0l.
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