I first made this when invited to a winter barbecue at the home of a friend who promised an 18-hour smoked brisket. At the last moment he asked if I could bring a "side." Beans were my first thought, but there wasn't enough time for that. I was compelled to improvise with what I had at hand, and this refreshing, crunchy winter salad was the result. It was a big hit with the barbecue attendees and I have made it numerous times since with great success.

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