Pat’s Vegetable Salad

This wonderful and easy recipe came to me via my mother-in-law. It is a wonderful dish to serve at a party because it has to be prepared the day before.

In a medium bowl, mix together:

1 16oz can tiny peas, drained
1 12 oz white corn, drained
1 16oz can black beans – rinsed and drained
1 medium onion, finely chopped
3/4 cup celery, finely chopped
In a small saucepan, heat to boiling:
1/3 cup canola oil
1/2 cup white wine vinegar
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
dashes of tobasco to taste
Pour over veggies and place in refrigerator. Shake or stir occasionally and make sure dish is covered. Should be made at least a day ahead – keeps in fridge a couple of weeks.

Serves 6

People who viewed this recipe also viewed:

1. Grilled Vegetable Salad
2. Jen’s Roasted Vegetable Orzo Salad
3. Vegetable and Cheese Strata
4. BBQ Sauce
5. Tina’s Summer Turkey and Aspargus Salad