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| 1/2 Tasse | Salad dressing (see recipe below) |
| 1 Dose | (15 oz) black beans |
| 1 Dose | (15 oz) pinto beans |
| 1 Dose | (15 oz) white navy beans |
| 2 | Jars (7 oz) roasted bell peppers; drained & chopped |
| 1 gross | Sweet onion; sliced paper-thin |
| 1/4 Tasse | cider vinegar |
| 2 Teelöffel | sugar |
| 1/2 Teelöffel | salt |
| 1 Esslöffel | balsamic vinegar |
| 2/3 Tasse | olive oil |
| 1 Teelöffel | Cilantro minced |
| 1/2 Teelöffel | thyme minced |
| 1/2 Teelöffel | basil minced |
| 1/4 Teelöffel | ground cumin |
| 1 Teelöffel | Honey mustard |
| 1 | cloves garlic minced |
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Salad Dressing: In a mixing bowl, combine all ingredients. Process in food processor until smooth. Makes 2/3 cup.
Salad: Drain beans in colander. Place in large bowl with peppers. Add 1/2 cup of prepared salad dressing and toss gently. Cover and refrigerate at least 1 hour, preferably overnight. Reserve and refrigerate remaining salad dressing.
In another bowl, toss the onion with the vinegarm sugar and 1/2 teaspoon salt. Cover and refrigerate.
At serving time, adjust seasoning on beans. Add remaining salad dressing, if desired. Garnish with sliced onion mixture.
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