1 (14 ounce) cans
French style green beans, drained
2 (14 ounce) cans
white corn, drained
red pepper, diced
green pepper, diced
( 1 1/2 C.)
fresh ground pepper
- 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.