Tri-Bean Salad with Vinaigrette

• 1 tablespoon Dijon mustard
• 3 tablespoons white wine vinegar
• 1/4 cup olive oil
• Salt & pepper
• Cayenne
• 3 scallions, sliced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 red onion, finely chopped
• 1 can small red kidney beans, drained and rinsed
• 1 can northern white beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 3 tablespoons parsley, chopped
• 3 tablespoons cilantro, chopped
• In a large bowl whisk together

1. In a large bowl whisk together mustard and vinegar.
2. Whisk in olive oil.
3. Stir in salt, pepper, and cayenne.
4. Add scallions, peppers, onion, beans and parsley and cilantro and mix well.
5. Refrigerate for 30 minutes and serve

mustard, white wine vinegar, olive oil, salt, cayenne, scallions, red bell pepper, green bell pepper, red onion, red kidney beans, northern white beans, black beans, parsley, cilantro, bowl whisk together

Taken from www.foodnetwork.com/recipes/tri-bean-salad-with-vinaigrette-recipe.html (may not work)