BLACK, WHITE AND RED BEAN SALAD
WITH GARLIC-PEPPER VINAIGRETTE

FOR THE SALAD:
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
1 can (15 ounces) red kidney beans, rinsed and drained
1 medium cucumber, chopped
1 medium red bell pepper, chopped
2 small carrots, finely chopped
1/4 cup chopped onion
1/4 cup minced fresh parsley
FOR THE DRESSING:
1/2 cup cider vinegar
1/3 cup olive oil
1/2 teaspoon garlic-pepper blend (or to taste)*
1/2 teaspoon salt

In large bowl, combine all salad ingredients.

In small bowl, whisk together all dressing ingredients until well blended.

Pour dressing over salad; stir gently to coat. Refrigerate 1 hour.

*Ground black pepper and finely chopped fresh garlic or garlic powder to taste may be substituted for the garlic-pepper blend.

Servings: 12
Adapted from source: Cooking Pleasures, June/July 2000