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.