Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           dried black beans
   1      cup           dried red beans
   1      cup           dried white beans
   4      tablespoons   red wine vinegar
   2      teaspoons     olive oil
     1/4  teaspoon      salt
     1/2  teaspoon      sugar
   1      teaspoon      lemon juice
     1/4  teaspoon      black pepper
     1/4  teaspoon      cayenne pepper
   1                    red bell pepper -- thinly sliced
   1      bunch         scallions -- thinly sliced
   6                    lettuce leaves -- preferably Boston

Preparation:

Soak beans separately in small bowls for 4 hours or overnight; drain. Cook in separate pots, covering each with 2 inches of fresh cold water. Bring to a boil, reduce heat, and simmer, covered, until barely tender, about 1 hour. Don't overcook. Drain and cool beans by plunging them in cool water to prevent the skins from splitting. Drain and set aside. Just before serving, combine onion, vinegar, oil, salt, sugar, lemon juice, black pepper, and cayenne pepper in a large bowl; mix well. Add beans, red pepper, and scallions; toss to blend. Divide among four lettuce-lined plates. Source: January 1994 Veggie Life Magazine