This recipe was provided by Beverly Lyn Bennet at http://www.veganchef.com .
3 C. tomatoes, deseeded, and diced
10 oz. edamame, shelled
2 C. cucumber, peeled, and diced
1 C. green pepper, destemmed, deseeded, and diced
1 C. orange or yellow pepper, destemmed, deseeded, and diced
2/3 C. green onion, sliced
1-2 jalapenos (to taste), destemmed, deseeded, and diced
1/4 C. freshly chopped parsley
2 T. freshly chopped dill
1 T. garlic, minced
1/2 t. salt
1/4 t. freshly ground black pepper
3 C. tomato juice
1/4 C. red wine or balsamic vinegar
In a large glass bowl, place all of the ingredients except the tomato juice
and vinegar, and toss gently to combine.
Add the tomato juice and vinegar and stir gently to combine. Cover and
refrigerate for several hours to allow the flavors to blend. Taste and
adjust seasonings, as needed, before serving. Serves 6-8.
Leanne M. Reidy
Reliant Energy Communications
Insync Internet Services