White Kidney Bean Salad

• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 jar (4 ounces) diced pimientos, drained
• 1/2 cup thinly sliced red onion
• 1/4 cup olive oil
• 1/4 cup cider vinegar
• 2 tablespoons sugar
• 1/4 teaspoon each dried basil, thyme and rosemary, crushed
• Dash pepper
• 1 package (10 ounces) ready-to-serve mixed salad greens
• 1 package (16 ounces) baby carrots

1. In a serving bowl, combine the beans, pimientos and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, herbs and pepper; shake well. Pour over bean mixture; toss to coat.
2. To serve, place bowl in the center of a serving platter. Arrange salad greens and carrots around the edge.

cannellini beans, black beans, pimientos, red onion, olive oil, cider vinegar, sugar, basil, pepper, ready, baby carrots

Taken from www.tasteofhome.com/recipes/white-kidney-bean-salad/ (may not work)