Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  salad dressing
  1                can  black beans -- (15 oz)
  1                can  pinto beans -- (15 oz)
  1                can  white navy beans -- (15 oz)
  2               jars  roasted bell peppers -- drained & chopped
                        -- (7 oz)
  1              large  sweet onion -- sliced paper-thin
     1/4           cup  cider vinegar
  2          teaspoons  sugar
     1/2      teaspoon  salt -- to taste
                        -- salad dressing --
  1         tablespoon  balsamic vinegar
     2/3           cup  olive oil
  1           teaspoon  cilantro -- minced
     1/2      teaspoon  thyme -- minced
     1/2      teaspoon  basil -- minced
     1/4      teaspoon  ground cumin
  1           teaspoon  honey mustard
  1              clove  garlic -- minced

Preparation:

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.

Nutritional Information:

2692 Calories (kcal); 150g Total Fat; (48% calories from fat); 84g Protein; 268g Carbohydrate; 0mg Cholesterol; 1170mg Sodium