Spring Pea and Green Bean Salad with Corn


  • 1/2 lb of green beans, cooked then chilled
  • 1/2 lb of corn, canned or frozen, drained
  • 1/2 lb of frozen peas
  • 1 cup chopped celery
  • 1 bunch of scallions, chopped
  • 1 small jar of roasted red peppers, drained and chopped
  • 1/4 cup wine vinegar
  • 1/2 cup extra virgin olive oil
  • 3/4 cup sugar
  • salt and pepper to taste
  • Combine all vegetables.
  • Combine remaining ingredients to make dressing
  • Add dressing to vegetables, cover and refrigerate for 8 hours or overnight.

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