Veggie Salad

fresh green beans cut in 1/4 inch bits, chopped tomatoes, chopped red onion, chopped red bell pepper, chopped yellow bell pepper, jalapeno, corn, olive oil, red wine vinegar, salt and pepper. Thanks to Karen and Lori for sharing this recipe with me.

blanch 1/2 pound green beans cut in 1/4 inch bits for 2 minutes, then into ice bath, then drain, then into mixing bowl. Blanch 1 cup frozen corn for 5 minutes, then into ice bath, then drain, add to mixing bowl. chop and seed 1 jalapeno pepper. Add to mixing bowl. Finely chop 1 small red onion. Add to mixing bowl. Chop red bell pepper, then add to mixing bowl. Chop yellow bell pepper, then add to mixing bowl. Chop 1 tomato, add to mixing bowl. Add 1 T coarse ground salt. Add 1 T fresh ground pepper. Add 1 T olive oil. Add 2 T red wine vinegar (or unflavored rice wine vinegar) Mix well. Enjoy. (Note: I like to double the cut green beans.) Variation: add 1 chopped cucumber.

Number of Servings: 6

Recipe submitted by SparkPeople user CROERT.