Marinated Bean Salad

Course : Salads
Serves: 1
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1/2 Cup salad dressing (see recipe below)
15 Ounces black beans
15 Ounces pinto beans
15 Ounces white navy beans
14 Ounces roasted bell peppers -- drained and chopped
1 large sweet onion -- sliced paper-thin
1/4 cup cider vinegar
2 teaspoons sugar
1/2 teaspoon salt -- to taste
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

Preparation / Directions:

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 vinegar 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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