Rainbow Salad

Beautiful, and easy to make while camping. I invented this someplace in Wisconsin, I think, based on what was in the food box and the fact that it was too cold to get out of the van.

1 small can corn
1/2 can beets, julienned
1-1/2 C cabbage, diced or grated coarsely
1 small can sliced black olives, drained and liquid reserved
1/2 C diced carrots
4 oz grated parmesan cheese
1/4 lb deli roast beef, diced
1/2 C green pepper, diced

Toss with 1/4 C leftover onion dip (or use sour cream plus 1 T minced onion), 2 T liquid from the olives, a splash of malt vinegar, and salt to taste. Serve with blue corn chips.