Ingredients
1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/2 ounces) black-eyed peas, rinsed and drained1 can (15 ounces) black beans, rinsed and drained2 celery ribs, thinly sliced1/2 cup chopped sweet red pepper1/2 cup chopped red onion3 tablespoons red wine vinegar3 tablespoons white wine vinegar2 tablespoons olive oil1/2 teaspoon salt
Preparation
In a large bowl, combine the kidney beans, black-eyed peas, black beans, celery, red pepper and onion. In a small bowl, whisk together the vinegars, oil and salt. Pour over bean mixture; toss to coat. Refrigerate for about 4 hours, stirring occasionally.
