Mom always called this Cleo's Corn Salad, because it came to her from someone named ...wait for it... CLEO.
I call it Mom's Cleo Salad because I can't think of a holiday meal when she didn't make it. And it's one of the dishes you can make ahead, always a boon on these big cooking days.
So here it is:
3/4 cup apple cider vinegar
1/4 cup light oil (corn, canola, etc. just keep it light in both color & taste)
1 (scant) cup sugar (I use about 3/4 c.)
1 tsp. black pepper
1 tsp. salt.
Add these to a small sauce pan, bring them to a boil. Set aside until cool, then refrigerate.
1 cup bell pepper, chopped (Mom's was all green bell; I like green and red bell mixed)
1 cup celery, chopped
2 bunches fresh green onions and tops, chopped or sliced thinly
(Let your chopping/slicing suit your eye; a 1-2 inch julienne is very nice on the peppers. Celery looks nice in very thin diagonal slices.)
1 10 oz. can of white shoe peg corn
1 small can Le Seur peas
1 small can French sliced green beans
Mix well all the fresh & canned ingredients, then pour on the chilled dressing.
I add just a touch of Red Chili flakes. All the ingredients can be adjusted to suit your own tastes or to accommodate your guests.
You'll learn how much sugar suits you. Start with less and taste the result while it's still warm. It's easy to add more then and still insure that all the sugar is melted.
The Salad keeps beautifully for up to two weeks, though it is unlikely to last that long. :)
This year we're sharing a group effort with friends bringing their favorites. And (yea! for me) Carol & Mary are bringing HAM, a favorite of mine.
I'm going to try out Ann's version of Daddy Mac's chocolate pie, too.
It's clear we may be napping in front of the football games later.
Hope your Thanksgiving Day is special and spent close to those you love.