Picnic Salad

For something different from the same ole, same ole. I got this recipe from another website.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 5  medium  red potatoes
• 1⁄2 lb fresh green beans, cut into 2 inch pieces
• 1  medium  sweet red pepper, cut into thin strips
• 1  cup frozen corn, thawed
• 1  celery rib, thinly sliced
• 1  medium carrot, shredded
• 3  green onions, thinly sliced
• 1 1⁄2 cups  cubed mozzarella cheese
• 2⁄3 cup olive oil
• 2  garlic cloves, minced
• 1⁄4 cup white wine vinegar
• 2  tablespoons  minced fresh thyme
• 1  teaspoon salt
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon pepper

Directions

1. Cut potatoes into 1/2-in. slices; cut each slice into four pieces. Place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
2. Meanwhile, place beans in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender.
3. Drain potatoes and beans.
4. In a large bowl, combine the red pepper, corn, celery, carrot, onions and cheese. Add potatoes and beans.
5. In a small bowl, whisk the olive oil, garlic, vinegar, thyme, salt, sugar, garlic powder, and pepper. Pour over vegetables; toss to coat. Serve at room temperature or chilled.