Ingredients

SALAD
• 1 can (15 ounces) corn
• 1 pound cooked garden pea|green peas
• 1 pound cooked green beans, or 1 can French-style cut
• 1 pound carrots, peeled, cooked, diced
• 1 pound cooked beets, diced
VINAIGRETTE
• 1/4 cup chopped onions
• 1/4 cup chopped parsley
• ground pepper to taste
• 1/3 cup white vinegar
• 1/2 cup olive oil
• salt to taste
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