July 22, 2009

Veggie Salad

1 (16 oz.) can Shoepeg Corn (white & sweet kernels)

1 (16 oz.) can English Peas

1 (16 oz.) can Cut Green Beans

1 cup Celery, finely chopped

1 cup Apple Cider Vinegar

1 cup Sugar
1/2 cup Vegetable Oil
2 cloves Garlic, minced
1 tbsp. Lemon Juice
Salt & Pepper to taste
Combine all ingredients together in a large bowl. Refrigerate overnight. Serve chilled. Make sure to prepare this the day before so that the flavors have time to blend. You can add or substitute Kidney Beans or Black Beans. You may also use fresh vegetables that you have blanched in boiling water just long enough to keep veggies crisp. If using fresh veggies, it would take 2 cups each of Corn, Peas and Beans. A Sugar substitute may be used.