Description Edit

Ingredients Edit


  • 1 can (15 ounces) corn
  • 1 pound cooked green peas
  • 1 pound cooked green beans, or 1 can French-style cut
  • 1 pound carrots, peeled, cooked, diced
  • 1 pound cooked beets, diced


In Europe, especially Spain it is more common to use mayonaise not vinaigrette.

  • 2 whole eggs or 2 yolks and 1 egg
  • 250 ml olive oil
  • salt and pepper to taste
  • dash of lemon juice or vinegar, optional

Lighlly whist eggs adding oil a drop at a time, increasing to a steady stream as mixture emulsifies. and salt, pepper and lemon juice or vinegar to taste, without breaking the emulsionl

Directions Edit

  1. salt to taste In a large bowl, combine all the salad ingredients.
  2. In a small bowl, whisk together the vinaigrette ingredients.
  3. Pour the vinaigrette over the salad ingredients.
  4. Refrigerate 2 hours to allow the flavors to meld before serving.
Community content is available under CC-BY-SA unless otherwise noted.