Balsamic Vegetable Salad

This is a great use for fresh summer veggies!   It's super simple, like REALLY simple.  Like, it doesn't really even qualify as a recipe because there's no other ingredients than Balsamic Vinegar and vegetables.  It's just that.  And it tastes delicious!  

I have to give credit to Wendy, a parent of one of my students and photographer for Hannah's newborn pics. While I was enjoying watching her work her artistic magic with Hannah, she also served me this yummy salad for lunch.  I've replicated it many times at home as a great side dish to go with chicken, salmon, etc.  It's too good, and too easy, not to share.  Try it!!

Total Time: as fast as you can chop! 

Ingredients:
Vegetables - ones that I used were: sweet grape tomatoes, english cucumber, yellow/red sweet peppers, fresh baby onion, corn, avocado, fresh basil leaves, canned Ramona beans (black beans would be better), broccoli, yellow string beans.  Basically, every fresh vegetable i had plus beans. 
Balsamic Vinegar 

What to do:
1) Chop all vegetables and stir together.  Use as much or as little of each as you'd like.  Cover and store  in refrigerator until ready to serve. 

2) Right before serving, drizzle with balsamic vinegar.  

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