Zuchinni Salad with a Southwest Flair

                                                        Southwest Zucchini Salad

Dice and chop all the veggies and add to a large mixing bowl. Stir to thoroughly mix, cover and refridgerate. Letting it sit for at least an hour allows all the flavors to combine - especially the onions and bell peppers. 

3 medium/large zucchini, diced

1 cup chopped red or white onion

1 cup chopped green bell pepper

1 can black beans, drained and rinsed

1 cup tomatoes, diced

1/2 cup sunflower seeds

1 cup whole kernel yellow corn

The dressing is very basic, add a little at a time to the salad until you find the taste you like best.

Dressing:

3 tablespoons white or cider vinegar

2 tablespoons olive oil

2-3 tablespoons sugar

salt and pepper to taste