This vegetable salad is good anytime of year. My mother served this in her restaurant. Enjoy
INGREDIENTS (for 1 servings):
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can peas, drained
- 1 (15 ounce) can kidney beans, drained
- 1/2 cup minced red onion
- 1/2 cup chopped celery
- 1/2 cup sliced radishes
- 1 cup creamy salad dressing
- 2 tablespoons milk
Combine the corn, peas, beans, onions, celery and radish.
Whisk together the salad dressing and milk or cream. Pour over salad, toss and refrigerate overnight.