1/2 cup cooked corn 1 yellow tomato, seeded and chopped 1 cup raw zucchini, chopped 1/2 diced carrots, cooked until crisp-tender 1/2 cup peas, cooked 1/2 cup English or pickling cucumber, peeled or unpeeled 2 cup V-8 or other vegetable juice 2 tsp lime juice 2 Tbsp fresh basil or parsley 1/4 tsp salt or to taste 1/8 tsp cayenne pepper
Mix all ingredients in a medium bowl and stir until combined. Chill for 1 - 2 hours or overnight before serving. Serve cold.
Yield: Four 1-cup servings
-- Rec.food.recipes is moderated by Patricia Hill at [email hidden]. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/http://recipes.alastra.com/
