Aunt Joan’s Summer Salad
1 can of corn, drained
1 can kidney beans, rinsed and drained
1 small jar roasted red peppers, chopped
1 english cucumber, peeled cut in half, with seeds scooped out, chopped
1/4 jicama, peeled and chopped
2 green onions, chopped
1 organic carrot, peeled and chopped
your favorite vinaigrette dressing
Combine all prepared vegetables in a bowl and mix thoroughly. Drizzle vinaigrette over all ingredients to taste. (Be sparing with it).
Enjoy as a side dish for a light, fresh, grilled summer meal.