Corn Salad I

Description
6 servings, 13 minutes preparation

Ingredients

 * 1½ cups frozen peas
 * 1 (12 ounces) can whole kernel corn, drained
 * 1 cup peeled diced cucumbers
 * 2 tablespoons chopped green onions
 * ¼ cup vegetable oil
 * 2 tablespoons white vinegar
 * 1 clove garlic, crushed
 * ½ teaspoon salt
 * 1 dash black pepper
 * ⅛ teaspoon dry mustard
 * ⅛ teaspoon cayenne pepper
 * lettuce leaves, for serving

Directions

 * 1) Cook the peas in a small amount of boiling water 3 minutes and drain immediately.
 * 2) Cool, then combine with the corn, cucumber and onions in a large bowl.
 * 3) Shake remaining ingredients except lettuce in a small jar with a tight-fitting lid and pour over the vegetables, tossing until all are coated.
 * 4) Cover and chill.
 * 5) Serve on lettuce leaves.