Rainbow Salad

Salad base:
1 C each chopped:
-tomatoes
-red pepper
-orange pepper
-corn (thawed frozen)
-cucumbers
-green beans (thawed frozen)
-red onion
-parsley

Dressing
2 T olive oil
3 T rice wine vinegar
1/2 tsp salt
pepper to taste

Wash and chop the veggies. Add all the chopped veggies to a large bowl. Whisk together two tablespoons olive oil, three tablespoons rice wine vinegar, 1/2 teaspoon salt and pepper to taste. Drizzle the dressing over the entire salad and toss to combine.