|1||c||Corn kernels; fresh or frozn|
|1||c||Green beans; julienned|
|1||c||Yellow squash; julienned|
|1/2||c||Onions; mild, thinly sliced|
|1||c||Oil-free salad dressing;|
|x||Pepper; black to taste|
Bring a medium pot of water to a boil. Drop in corn, beans, and carrots; cook for 3 minutes. Drain vegetables and plunge into cold water. Drain again and place in a large bowl. Add remaining ingredietns and toss to mix well. Refrigerate for 1 hour to blend flavors. Serves 6.
Author's Note: Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.
Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994