Within living memory this simple dish was a staple throughout the rural South, a mild fresh summer vegetable laden vinaigrette that goes well with most meats, beans, and fresh greens. 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 a quarter way and half that amount of corn oil. Toss and refrigerate before serving. Refresh the mix with vegetables, seasonings, and liquids as needed.
