Corn Salad I

Description
6 servings, 13 minutes preparation

Ingredients

 * 1  1/2  cups frozen peas
 * 1  (12  ounces) can whole kernel corn, drained
 * 1  cup peeled diced cucumbers
 * 2  tablespoons chopped green onions
 * 1/4 cup vegetable oil
 * 2  tablespoons white vinegar
 * 1  clove garlic, crushed
 * 1/2 teaspoon salt
 * 1  dash black pepper
 * 1/8 teaspoon dry mustard
 * 1/8 teaspoon cayenne pepper
 * lettuce leaves, for serving

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