Within living memory, this simple dish was a staple throughout the rural South, a mild, flavorful vinaigrette I find best with beef and pork or mixed with three-bean-salad.
Use the freshest produce you can find. Cut into bite-sized pieces, place in a glass or ceramic bowl, and toss with salt and fresh ground black pepper. Resist the temptation to use garlic and/or herbs. Add enough white vinegar to cover the vegetables by a quarter and half that amount of corn oil. Toss and refrigerate before serving. Refresh the mix with vegetables, seasonings, and liquids as needed.
