Eating healthy can be so simple. Leftover cooked vegetables can be simply chopped up and tossed together to make a quick and delicious salad. Serve this salad with a grain dish or a little protein for a great lunch or dinner.
These vegetables were boiled for yesterdays recipe.
Keep cooked vegetables covered in the fridge until needed.
Cut zucchini into quarters lengthwise.
Cut quarters into medium size pieces.
Slice corn kernels from the cob.
Break corn up into smaller pieces.
Slice green beans into bite-size pieces.
Cut tomatoes into quarters.
Slice basil extra thin.
Place all chopped and sliced ingredients into a mixing bowl.