Marinated Corn Salad

My MIL always made this for New Year's Day. I continue this tradition but I especially like it in the summer months or when travelling since you don't have to worry with any mayo. This is so easy and feeds a crowd! Enjoy!

• Ready In: 24 hrs
• Serves: 10-12

Ingredients

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

Directions

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!