Overnight Veggie Slaw With Sweet-Tart Vinaigrette

• 1 (14 ounce) can French style green beans, drained
• 2 (14 ounce) cans white corn, drained
• 1 red pepper, diced
• 1 green pepper, diced
• 4 stalks celery, diced (1 1/2 C.)
• Sweet-Tart Vinaigrette
• 3/4 cup cider vinegar
• 1/2 cup canola oil
• 3/4 cup sugar
• 1/4 teaspoon fresh ground pepper
• 1/2 teaspoon salt

1. Make vinaigrette: in small saucepan on stove, combine vinegar, oil and sugar. Bring to boil and simmer 3 minutes. Immediately pour hot vinaigrette over raw vegetables (the hot dressing blanches the raw vegetables and keeps them colorful and crunchy).
2. Drain all canned vegetables; add to slaw.
3. Add salt and pepper. Store in refrigerator overnight to allow flavors to develop (although we eat some right away).
4. If desired, slice a fresh avocado and place on top.

french style green beans, white corn, red pepper, green pepper, stalks celery, sweettart vinaigrette, cider vinegar, canola oil, sugar, fresh ground pepper, salt

Taken from www.food.com/recipe/overnight-veggie-slaw-with-sweet-tart-vinaigrette-218646 (may not work)