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Ingredients

• 2 15 oz. cans pinto beans
• 2 15 oz. cans kidney beans
• 2 15 oz. cans garbanzo beans
• 1 c red onion, thinly sliced
• 1 c green bell pepper, chopped
• 1 c red bell pepper, chopped
• 1/2 c celery
• 3/4 c red wine vinegar
• 1/2 c sugar
• 1/2 c olive oil
• 1/2 tsp dry mustard
• 1/2 tsp salt
• 2 Tbsp parsley, chopped
• 1 Tbsp fresh cilantro, chopped
• 1 tsp fresh oregano, chopped

Directions

Drain all the beans; put into a large mixing bowl. Add red onion, bell peppers and celery. In small bowl, combine vinegar, sugar, olive oil, salt, mustard, cilantro, parsley, and oregano. Pour over beans and veggies; toss to mix well. Cover and refrigerate several hours or overnight, stirring occasionally.

Submitted by: Campfire Cafe Cookbook (TM)