Ingredients
3 medium yellow summer squash, sliced 1/4 inch thick1 each medium green, sweet red, yellow and orange peppers, sliced or chopped1 small red onion, thinly sliced and separated into rings1 can (15 ounces) whole baby corn, drained1 medium carrot, thinly sliced1/4 cup white vinegar2 tablespoons sugar2 tablespoons water2 tablespoons olive oil1 teaspoon salt
Preparation
In a large bowl, combine the squash, peppers, onion, corn and carrot. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon.
