1 c. cooked, fresh green beans
1 2/3 c. cooked, blackeyed peas
1 c. corn, fresh cooked & sliced from the cob
1 c. cooked, baby lima beans
2 peeled, seeded, diced tomatoes
1/2 c. very thinly sliced onion rings, optional

Combine all ingredients and add dressing. Cover and refrigerate for at least 1- 2 hours before serving. Makes 10-12 servings.

DRESSING FOR THE SALAD:

1/2 c. olive oil
3 tbsp. fresh lime juice
3 tbsp. white wine vinegar
1 tsp. sugar
1 tsp. garlic, minced fine
1 tsp. whole oregano
1/8 tsp. Tabasco sauce
1/4 tsp. salt

Mix well and pour over salad. Grate fresh black pepper over individual servings when served.

This next recipe is for cole slaw. I've been eating this one for 53 years that I know of. My mom has been fixing it this way since she was a young girl and she simply calls it: