February 13, 2008

Veggie Salad

1 (16 oz.) can Shoepeg Corn (small white sweet kernels)
1 (16 oz.) can Peas, small peas
1 (16 oz.) can Cut Green Beans
1 cup Celery, finely chopped
1 cup Apple Cider Vinegar
1 cup Sugar or Splenda
1/2 cup Vegetable Oil, canola
2 cloves Garlic, minced
Salt and Pepper to taste
1 tbsp. Fresh Lemon Juice
Combine all ingredients together in a large bowl. Refrigerate overnight and serve chilled. Can be prepared several days in advance to allow flavors to blend. Feel free to substitute other ingredients like kidney beans or black beans.