Here's a quick little recipe that I made today that I wanted to share. I didn't take any of the standard pictures I normally take because
1 Can of White beans (any kind you like will do)
1 Can of Black Beans
1 Can of Garbanzo Beans
1 Red Pepper
1 Pint Grape or Cherry Tomatoes
1 Tbs. Basil
1 tsp. Ground Mustard
1/4 Cup Sugar
1/4 Cup Extra Virgin Olive Oil
3/4 Cup White Wine Vinegar
In a strainer, combine your canned beans. Rinse and place into a bowl. Dice the onion and red pepper and add to the beans. Cut the tomatoes in half length wise and add to the bowl.
In a small sauce pan, combine the oil, sugar, vinegar, ground mustard, and basil. Stir to combine. Heat over medium heat until all the sugar is dissolved.
Once the sugar is dissolved, pour over the bean mixture and stir to coat. Refrigerate for at least 3 hour before serving.
The longer you let it sit, the more liquid the beans will absorb and the more flavor the bean salad will have.