Recipe - Mexican Three-Bean Salad

One fourth cup Olive oil
3 tablespoon Red wine vinegar
Three fourths teaspoon Salt
One half teaspoon Ground black pepper
1 cn Black beans; rinsed;drained
1 cn White beans; rinsed;drained
1 cn Red kidney beans;;drained
1 lg Red bell pepper; seed;dice
1 cup Scallions; thinly cut or sliced up
One half cup Cilantro; chopped fine

Recipe by: The Woman's Day Cook Book 1. Make the dressing: In a large
serving bowl, mix the oil, vinegar, salt, and pepper until blended.

2. Add the beans, pepper, scallion, and cilantro. Toss to mix and coat.

Cover and refrigerate for at least 3 hours for the flavors to develop. Stir
before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini