When I was a little girl, my mom loved to make this salad. She served it often with brown gravy and smothered vegetables. This was always her contribution for Sunday dinners at Grandma’s, family reunions or church gatherings. I remember everyone asking for her recipe, and she modestly saying, “Oh, it’s just too easy”. And it is, but the simplicity of her recipe is genius: only three ingredients gives this salad a remarkable flavor.