About this time of the year, I get a little tired of root vegetables, brussels sprouts and greens. Don't get me wrong, I'm all for eating seasonally, but sometimes I want something a little lighter. This vegetable salad is made with canned and frozen vegetables, so you can make it any time of the year. It's marinated, so mix it up at least a day before you want to eat it. The good news is that it gets better as it sits. Add other veggies or leave out some if you don't like them to make it your own. Here's what you'll need:
- 1/4 C brown sugar
- 2/3 C tarragon vinegar
- 1/3 C salad oil
- garlic salt
- salt & peper
- 1 can green beans
- 1 can mexicorn
- 1 large red onion, sliced thinly
- 1 pint cherry tomatoes (I use yellow and red)
Start by draining the green beans and rinsing them in cool water. Add to a large bowl.
Next, drain the corn and add it to the beans.
Now, thinly slice the onion and add to the mix. I use my mandolin for this part.
Slice the tomatoes in half and add them.
Now make the dressing by mixing together the oil, tarragon vinegar, brown sugar, garlic salt, and tobasco, stirring to combine.
Pour the dressing over the vegetables and mix well.
This is where I always have to transfer it to a larger bowl because I've underestimated the volume...
Store in the refrigerator. Serve cold. It will be good for a week if it lasts that long!