Veggie Salad

Description
Contributed by Indiancuisineandculture Y-Group

Ingredients

 * 2 cups fresh corn kernels, cut off the cob and blanched in boiling water so corn kernels are still crisp; or 1 x 16-oz can shoepeg corn (small white and sweet kernels)
 * 2 cups fresh peas, blanched in boiling water so peas are just barely done; or 1 x 16-oz can peas
 * 2 cups fresh green beans, chopped in 2-inch pieces and blanched in boiling water so beans are still crisp; or 1 x 16-oz can green beans
 * 1 cup celery, finely chopped
 * 1 cup apple cider vinegar
 * 1 cup sugar
 * one half cup vegetable oil
 * 2 cloves garlic, minced
 * salt and pepper to taste
 * 1 tbsp lemon juice

Directions

 * 1) Combine all ingredients together in a large bowl.
 * 2) Refrigerate overnight and serve chilled.
 * 3) You will be surprised at how good this simple recipe is.
 * 4) Make sure to prepare it the day before so that the flavors have time to blend.
 * 5) Feel free to add or substitute other ingredients such as edamame, kidney or black beans.
 * 6) Please use the fresh ingredients if you are fortunate enough to have them handy.