Brought to us by Jason
2 15 oz. cans pinto beans
2 15 oz. cans kidney beans
2 15 oz. cans garbanzo beans
1 c red onion, thinly sliced
1 c green bell pepper, chopped
1 c red bell pepper, chopped
1/2 c celery
3/4 c red wine vinegar
1/2 c sugar
1/2 c olive oil
1/2 tsp dry mustard
1/2 tsp salt
2 Tbsp parsley, chopped
1 Tbsp fresh cilantro, chopped
1 tsp fresh oregano, chopped
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Drain all the beans; put into a large mixing bowl. Add red onion, bell peppers and celery.
In small bowl, combine vinegar, sugar, olive oil, salt, mustard, cilantro, parsley, and oregano. Pour over beans and veggies; toss to mix well.
Cover and refrigerate several hours or overnight, stirring occasionally.
Source: KOA Recipes
