½ cup corn (cooked)
½ cup cucumber (diced)
1 yellow or red tomato (seeded, chopped)
2 cups low-sodium VI Vegetable Juice
1 cup zucchini (raw, chopped)
2 teaspoons lime juice
½ cup diced carrots (cooked ‘til crunchy tender)
2 Tablespoons fresh basil or parsley
½ cup peas (cooked)
1/8 teaspoon cayenne pepper
Mix all ingredients in a medium bowl; stir until combined. Chill 1-2 hours or overnight before serving. Serve cold. Yield: Four one-cup servings. Per serving: calories: 95; Fat: 0 grams; saturated fat: 0 grams; sodium: 37 milligrams; carbohydrates: 20 grams; dietary fiber: 4 grams; protein: 4 grams.