Summer Bean Salad I

Ingredients

• 15 ounce black beans drained and rinsed canned
• 2 tablespoons cilantro leaves chopped
• 1 small bell pepper green chopped
• 2  spring onion finely chopped
• 15 ounce kidney beans light red drained and rinsed canned
• 0.5 cup red wine vinegar 
• 1 cup salsa 
• 1.5 cups tomatoes fresh chopped
• 1 small bell pepper yellow chopped

Equipment

• bowl

Directions

1. In a bowl, gently toss together the kidney beans, black beans, green bell pepper, yellow bell pepper, tomatoes, and green onions. In a separate bowl, mix the salsa, vinegar, and cilantro.
2. Pour dressing over the bean mixture, and gently stir to coat. Chill at least 1 hour in the refrigerator before serving.