This time of year often reminds me of time spent with my Grandma. Frequently after one of our excursions we would stop at a local farmers market to pick up some fresh items for dinner. I’ve snapped a lot of green beans with my Grandma in the summer. As a young girl I often didn’t appreciate all the fresh vegetable dishes she made, but now as an adult I love them. This fresh vegetable salad reminds me a lot of all those different dishes. Lots of fresh veggies and of course celery for that added crunch. 😉 This is a great summer side dish, enjoy!
Fresh Vegetable Salad
Author: Shelby
Ingredients
- Dressing:
- ½ cup sour cream
- ¼ cup Mayonnaise
- 2 Tbs white wine vinegar
- 1 Tbs finely diced jalapeno, optional (if you don't like spice omit or if you like spice add an additional Tbs)
- 1 tsp celery seed
- ¼ tsp salt
- ¼ tsp black pepper
- Veggie Salad:
- 4 large ears yellow sweet corn, cooked, cooled and cut off cob
- 6 celery stalks, chopped
- 2 large tomatoes, seeded and diced
- 1 cucumber, chopped
- ½ red onion, finely diced
Instructions
- In a separate bowl, stir together dressing ingredients (sour cream, may, vinegar, jalapeno, celery seed, salt and pepper) until mixed well and set aside
- In a large bowl mix all vegetables together
- Pour dressing over vegetables and gently mix until combined. Store in airtight container in fridge until ready to serve. Best to serve same day as prepared.
