Overnight Veggie Slaw With Sweet-Tart Vinaigrette - cooking recipe

Ingredients

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

Preparation

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).
Drain all canned vegetables; add to slaw.
Add salt and pepper. Store in refrigerator overnight to allow flavors to develop (although we eat some right away).
If desired, slice a fresh avocado and place on top.