Marinated Corn Salad

• 3 (11 ounce) cans white shoepeg corn
• 1 (11 ounce) can mexicorn
• 1 (14 1/2 ounce) can French style green beans
• 1 medium green bell pepper, chopped
• 1 medium white onion, cut 2-inch thin strips
• 1 (10 -12 ounce) bottlefrench vinaigrette dressing (I like La Martinique or Brianna's)

1. Drain the corn and beans in colander.
2. Mix all ingredients together in large bowl; cover, and let marinate in refrigerator overnight.
3. Turn a few times before serving.
4. For ease, I use a large storage bag to mix and store-much easier and no cleanup!

white shoepeg corn, mexicorn, french style green beans, green bell pepper, white onion, vinaigrette dressing

Taken from www.food.com/recipe/marinated-corn-salad-264924 (may not work)