Submission by: Robert Cannuni

SERVES: Approximately 8 ½ cup servings

INGREDIENTS:

• ½ c. Jack Rabbit Small White Beans
• ½ c. Jack Rabbit Red Kidney Beans
• ½ c. Jack Rabbit Black Beans
• 1 red onion, diced
• 2 garlic cloves, minced
• ½ green bell pepper, diced
• ½ red bell pepper, diced
• 1 T. fresh Italian parsley, leaves only, minced
• Dressing (see recipe below)

DRESSING INGREDIENTS:

• ½ c. red wine vinegar
• ½ tsp. dried oregano
• 1 tsp. Salt
• ¼ tsp. black pepper
• ½ c. extra virgin olive oil

PREPARATION:

• To prepare beans: Presoak and cook as directed.
• To prepare dressing: Combine red wine vinegar, oregano, salt and pepper in a bowl. Slowly drizzle in olive oil while whisking vigorously.
• To prepare salad: Drain and rinse beans with cold water. Combine beans with remaining ingredients and toss with dressing. Cover and refrigerate for 3+ hours. Adjust seasoning to taste prior  to serving.