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Calico Bean Salad

Salad:
1 (15 ounce) can Navy Beans, drained and rinsed
1 (15 ounce) can Dark Red Kidney Beans, drained and rinsed
1 (15 ounce) can Cranberry Beans, drained and rinsed
salt and coarse black pepper
1 1/2 to 2 cups French, Italian, garlic, or Vinaigrette Dressing (see below)
Tomato wedges and raw onion rings

Vinaigrette Dressing (optional):
(Makes slightly less than 3/4 cup)
1/2 teaspoon Dijon mustard
1 teaspoon granulated sugar
3 tablespoons red wine vinegar
salt and freshly ground black pepper to taste
1/2 cup extra virgin olive oil

1. Mix drained beans together lightly, cover with dressing. Refrigerate for several hours. When ready to serve, mix again. Add more seasonings or a little vinegar to taste if needed. Serve in a large bowl and garnish with tomato wedges and onion rings.
2. In a small bowl, whisk the mustard, sugar, vinegar, salt and pepper. Gradually whisk in the olive oil.

Makes 8 to 10 servings.

Recipe provided courtesy The Michigan Bean Commission.