Green Bean and Corn Salad

Green Bean and Corn Salad

1 cut fresh green beans
1 c. quartered cherry tomatoes
2 Tbsp. rice wine vinegar
2 Tbsp. vegetable oil
1/2 tsp. celery salt
lettuce leaves (optional)
2 c. frozen whole kernel corn, thawed
2 Tbsp. lemon juice
1 tsp. instant minced onion
1/8 tsp. salt

Cook beans, covered, in a small amount of boiling water for 6 minutes or until crisp-tender; drain. Combine beans, corn and tomatoes in a medium bowl. Combine vinegar, lemon juice, oil, onion, celery salt and salt in a small bowl; stir well. Pour over corn mixture, tossing to coat. Cover and refrigerate several hours. Spoon salad onto a lettuce lined plate, if desired. Serve immediately.
Yield: 8 servings.