Ingredients
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¼ cup water
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15 ounces frozen French-cut green beans
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1 (15 ounce) can whole kernel corn, drained
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1 (15 ounce) can black beans, rinsed and drained
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1 (14.5 ounce) can diced tomatoes, undrained
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4 stalks celery, chopped
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1 medium green bell pepper, chopped
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1 medium onion, chopped
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1 cup Distilled Vinegar
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¾ cup white sugar
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½ cup olive oil
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1 teaspoon salt
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1 teaspoon ground black pepper
Directions
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Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
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Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
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Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.
