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I only use onions and celery because I like this recipe more on the savory side

Ingredients For the vinaigrette: cup olive oil 2 tablespoons fresh lime juice (about 1 lime) 1 tablespoon Tabasco (or other vinegar-based hot sauce) 1 tablespoon Worcestershire sauce 3 cloves garlic, minced 1 tablespoon fresh oregano leaves (or 2 teaspoons dried) teaspoon salt 1 teaspoon freshly ground black pepper For the salad: 1 15-ounce cans of black beans, drained and rinsed 1 cups shelled edamame (mukimame), can be frozen and defrosted 5 scallions, sliced 1 cup of chopped cilantro (about a bunch) 2 jalapeos, diced with seeds and membranes removed 1 (10-ounce) can of Ro-tel tomatoes with green chilis 2 ears of fresh corn, shucked and sliced off the cob (or 1 cup of frozen corn defrosted Instructions First, make the vinaigrette: whisk together the olive oil, lime juice, Tabasco, Worcestershire sauce, garlic, oregano, salt and pepper in the bottom of a serving bowl

It even makes celery palatable

Yes, its certainly worth trying Lindsay

If your wrap it in plastic it tenders to stay moist and you want it to dry out

This recipe is made from really basic ingredients, meaning you can make it any time you want