Corn Slaw

1 8-oz. bag shredded coleslaw cabbage

2 c. cooked fresh corn kernels (or frozen corn kernels, thawed)

2 scallions, green parts only, thinly sliced

1/2 medium green or red bell pepper, finely diced

1/2 c. vinaigrette salad dressing

Salt and freshly ground pepper to taste

Combine all ingredients in a serving bowl and mix thoroughly. Serve at once or cover and refrigerate until needed.

Serves 6-8.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 34.