By Linda Gassenheimer
From Tribune News Service
When I see the markets filled with summer vegetables, I can’t wait to make them into a salad. To turn this salad into a vegetarian salad supper, I added some black beans, edamame and avocado. You can add your own combination of vegetables, using this recipe as a guide for the amounts needed. I use fresh oregano to add extra flavor to bought oil and vinegar dressing.
