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 ...