Rainbow Salad

Ingredients

• 1 red, 1 yellow and 1 orange bell pepper, chopped small
• 1 cup cherry tomatoes quartered
• 1 cucumber diced
• ½ red onion diced fine
• 1 cup corn kernels
• A handful of parsley and mint chopped

Preparation

1. Chop everything to roughly the same small size — it is what turns a mixed salad into this one.
2. Toss with the herbs, dress with Farmor's Zesty Lemon Vinaigrette and season to taste. It keeps in the fridge for two days and only gets better.