1 can white shoe-peg corn
1 can light red kidney beans
1 can dark red kidney beans
1/2 small red onion - diced small
1/4 each of red, yellow and green peppers
1 jar seasoned rice vinegar

Dice all vegetables very small. Drain and rinse beans and corn. Mix together in a glass bowl; add rice vinegar. Stir and refrigerate.

This will last in the refrigerator for quite a while and still taste Crisp and wonderful!! Very simple and yummy!

Submitted by: Lisa Semonick