Roasted Red Pepper Salad
| Yield: | 4 Servings |
| Categories: | Salads, Side Dishes |
| 2 | c | Roasted red peppers; cut into 1-inch pieces |
| 2 | c | Finely diced celery |
| 2 | c | Zucchini; cut into 1/2-inch cubes, parboiled for 1 minute |
| 2 | c | Freshly cooked corn kernels; or thawed frozen |
| 2 | Cloves parboiled garlic; minced | |
| 1/2 | c | Mayonnaise; low fat or not |
| Lemon juice; to taste | ||
| Dijon mustard; to taste | ||
| Salt and freshly ground black pepper, to taste |
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