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CELERY SUCCOTASH SALAD
(Serves 6)

 A great summer salad to bring to pot luck suppers or just to throw together at home when it’s just too hot to cook anything on the stove or in the oven.

2 tablespoons Dijon mustard
2 tablespoons honey
½ lemon – juiced
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
Salt and pepper
1 whole celery heart – thinly sliced
½ cup shredded carrots
(1) 10 ounce box of frozen corn
(1) 15 ounce can of chick peas, drained
½ red bell pepper, chopped
½ medium red onion, chopped
2 tablespoons chopped fresh thyme

1. In medium bowl, combine first four ingredients and mix well. Whisk in olive oil and season with salt and pepper
2. Add celery and remaining ingredients.  Toss well and adjust salt and pepper to taste.