Lemony Vegetable Salad - cooking recipe

Ingredients

4 c. diagonally sliced carrots
3 c. cut green beans
3 c. diagonally sliced celery
2 red bell peppers, cored, seeded and cut into 1 inch square pieces
2 (15 oz.) cans baby ears of corn, drained and cut in half lengthwise
1/4 c. minced red onion
1/2 c. light mayonnaise
1 Tbsp. balsamic or red wine vinegar
2 tsp. grated lemon peel
1/4 tsp. pepper

Preparation

Blanch carrots and green beans 3 minutes in salted boiling water.
Cool vegetables in ice water, then drain.
Toss carrots, beans, celery, red pepper, corn and onion in a large bowl.
Mix mayonnaise, vinegar, lemon peel and pepper.
Pour dressing over vegetables and toss.
Cover and refrigerate.