Yellow Salad

Prepare the vegetables: Cube the bell pepper, half the cherry tomatoes, thinly slice the yellow beet and lemon cucumber. Remove kernels from the ear of corn. Place all prepared vegetables in a large mixing bowl. 2. Drain and rinse the garbanzo beans thoroughly. Add them to the bowl with the vegetables. 3. Toss in the golden raisins and lemon zest. Mix gently to combine. 4. In a small jar, combine olive oil, lemon juice, Dijon mustard, maple syrup and shake well. Pour the dressing over the chopped ingredients and toss gently to coat. Alternatively, serve the dressing on the side.