Roasted Red Pepper Salad

Recipe Ingredients

2 cups	474ml	Roasted red peppers cut into 1-inch pieces
2 cups	220g / 7.8oz	Celery - finely diced
2 cups	474ml	Zucchini - cut into 1/2" cubes
2 cups	125g / 4.4oz	Freshly cooked corn kernels or thawed frozen
2		Garlic - minced
1/2 cup	118ml	Mayonnaise, low fat or not
		Lemon juice, to taste
		Dijon mustard, to taste
		Salt and freshly ground black pepper, to
		Taste

Recipe Instructions

Parboil the zucchini for 1 minute.

Combine the peppers, celery, zucchini and corn.

Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly ground black pepper.

Combine vegetables with dressing.

Source:
Cooking Monday To Friday Show #MF6714

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