A no-cook summer vegetable medley that’ll go with a variety of carbs and proteins. I used the slicing cucumbers, banana peppers, and bicolored corn (okay, the corn was cooked but it was leftover cooked corn).
Find a sauce that you like and works with different vegetable. I often substitute cucumbers in this recipe with another crunchy vegetable, though in this case I just added the banana pepper and corn to the cucumbers.
Greenbelt Vegetable Club 