Last week my church had a picnic, and someone brought a delicious chilled vegetable salad. I never found out who brought it so I couldn’t get the recipe. When I got home I did a little surfing on the Internet, and though I didn’t find exactly the same thing, I got some ideas. So I mixed up my own version, and yum! It hit the spot. If you’re looking for a summer salad that’s different from the usual fare, give this one a try. If you don’t have all these ingredients, experiment!

Summer Vegetable Salad

1 11-oz can Shoepeg corn, drained
1 8-oz can French style green beans, drained
1 15-oz can Pinto or Cannellini beans, drained and rinsed
1/2 medium sweet onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
2 ribs celery, chopped
1 small jar pimentos, not drained
1/2 cup (approx) apple cider vinegar
2-3 Tablespoons olive oil
Salt and Pepper to taste, if desired

Combine the vegetables. Whisk together the vinegar and olive oil, and immediately pour it onto the vegetables. Mix well. Refrigerate until chilled.