Mixed Vegetable Salad

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Yields:	6 servings
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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.

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I tried this recipe for my two sons and they loved it. They asked me to make it again and again. Even my husband loved them. A keeper!!!!