Of the many side dishes I enjoy making and eating during the summer, cold vegetable salads like this one goes great with so many meals. It was perfect for some of the barbecuing I did over the weekend. Now as you read down the list of ingredients, you might think it contains a lot and I suppose it does. In fact, with this type of salad you can add or adjust ingredients to suit your fancy using just about anything but the kitchen sink. Broccoli, cauliflower, small cherry tomatoes, light red kidney beans, any type of garden vegetable your palate desires… heck, just make it up as you empty out the cabinet and fridge.
This is really a knock-off of another version of my Three Bean Salad, only this time I've changed up vegetables using Italian green beans and purple hull peas, added some fresh things, change the vinaigrette up a bit and added a double marinade with a rinse of white wine. Enjoy!