Best Summertime Bean and Pepper Salad

• 32 ounces black beans, cooked (good quality canned are fine, just rinse & drain)
• 2 teaspoons salt
• healthy dash hot sauce (or more) or red pepper flakes
• 1 cup finely chopped fresh basil
• 1 cup finely diced green bell pepper
• 1 cup finely diced red bell pepper
• 1 cup finely diced yellow bell pepper
• 1 cup finely diced red onion
• 2 large diced tomatoes (may substitute 16oz can of petite diced tomatoes)
• 6 -8 large garlic cloves, minced (or use garlic press)
• 12 cup olive oil
• 12 cup balsamic vinegar or 12 cup qood quality red wine vinegar
• 2 teaspoons sugar

1. Mix together all ingredients, cover, and *refrigerate overnight* (very important).
2. Serve cold or at room temperature.
3. All ingredient measurements are approximate, as I rarely measure them -- I find that while finely dicing the vegetables may be more time consuming, it's worth it for a more appealing end product.
4. You can also substitute dried basil if you don't have access to fresh, about 2-3 tablespoons dried will do.
5. I also use a garlic press instead of actually mincing the garlic, as it's faster, easier, and gets all the good garlic juice in there -- :) Enjoy!

black beans, salt, hot sauce, fresh basil, green bell pepper, red bell pepper, yellow bell pepper, red onion, tomatoes, garlic, olive oil, balsamic vinegar, sugar

Taken from www.food.com/recipe/best-summertime-bean-and-pepper-salad-384346 (may not work)