Confetti Vegetable Salad

 

I made this salad today as a side dish for our grilled burgers and hot dogs. I'll admit this is one of those recipes that I made up as I went along!  It's essential that the vegetables are diced in uniform size so they they will resemble pieces of confetti.  I hope you enjoy this one as much as we did.  If possible, make it the day before; it needs time for all the flavors to meld.

1 (14.5 oz.) can black eyed peas, rinsed and drained

1 (15.25 oz.) can white shoepeg corn, drained

2 ribs celery, diced

1 green bell pepper, seeded and diced

1/2 yellow onion, diced

1 tomato, seeded and diced

2 small cucumbers, peeled and diced

1/2 cup julienned carrots

Mix all the vegetables in a large bowl and pour the dressing over and stir well to combine.

Dressing:

1/4 cup red wine vinegar

2 t. Dijon mustard

2 t. minced garlic

salt and pepper to taste

1/4 cup olive oil

In a bowl add the vinegar, mustard, garlic, salt, and pepper.  Whisk to combine.  Slowing drizzle in olive oil, while whisking continuously.  

Refrigerate salad for 4 hours or overnight.  Toss with 2 T. finely chopped basil just before serving.

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