Canned Bean and Corn Salad

Peel the onion and slice it into half-rings, then cut the half-rings in half.

Place the onion in a salad bowl, pour in the vinegar, add 3 tbsp of water, and stir. Let it marinate for 20 minutes.

Drain most of the vinegar (leave a little behind). Add the canned beans and corn (drain off the liquid).

Drizzle with vegetable oil, season with salt and pepper, and toss to combine.

The canned bean and corn salad is ready.