Ingredients

• 1 can white shoepeg corn (drained)
• 1 small onion, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup green bell pepper, chopped
• 1 cup green beans (canned or cooked), sliced
• 1 clove garlic, minced (optional)
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon sugar (adjust to taste)
• Salt & pepper to taste

Instructions

1. In a large mixing bowl, combine the corn, onion, red and green bell peppers, green beans, and garlic.
2. In a small bowl, whisk together the vinegar, olive oil, sugar, salt, and pepper.
3. Pour the dressing over the vegetables and toss well to coat everything evenly.
4. Cover and refrigerate for at least 30 minutes to let the flavors blend.
5. Give it a final toss before serving chilled or at room temperature.

Tips & Variations

• Add cherry tomatoes or cucumbers for extra freshness.
• For a spicy kick, mix in a few jalapeño slices.
• Replace vinegar with lemon juice for a citrusy flavor.
• This salad can be made ahead and stored in the fridge up to 2 days.