Vegetable Salad

• 1 cancorn, drained
• 1 cancarrot, drained
• 1 canchickpeas, garbanzo beans
• 1 candiced tomatoes
• 1 cupred bell pepper, chopped
• 1 tbspyellow onion, finely chopped
• 1/4 cupvegetable oil, or cooking oil of choice
• 1/3 cuprice vinegar
• 1/8 tspblack pepper
• 2 tbsphoney

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Drain corn, carrots, and chickpeas. Throw away liquid. Rinse vegetables and drain again.

3. 3

   Drain tomatoes but save 1/3 cup of the liquid.

4. 4

   Mix corn, carrots, chickpeas, tomatoes, onion, and red pepper in a large bowl.

5. 5

   Mix together all other ingredients in a separate bowl.

6. 6

   Pour over vegetables.

7. 7

   Cover and set aside for at least 3 hours in the refrigerator.