1/4 cup water
15 oz frozen French-cut green beans
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes, undrained
4 stalks celery, chopped (optional)
1 med green bell pepper, chopped (optional)
1 med onion, chopped
1 cup distilled apple cider vinegar
3/4 cup white sugar
1/2 cup olive oil
1 tsp salt
1 tsp ground black pepper
- 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.
- Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
- 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.