Ingredients

• 1/3 cup red wine vinegar
• 1/4 cup balsamic vinegar
• 1/3 cup extra-virgin olive oil
• Sea salt and freshly cracked pepper
• 1/4 cup sliced scallions (about 3 scallions)
• 3/4 cup finely diced red onion
• 1/4 cup diced jarred Peppadew peppers or roasted red bell peppers
• 3 tablespoons honey
• 1 12-ounce can white beans, drained and rinsed
• 1 12-ounce can chickpeas, drained and rinsed
• 1 12-ounce can pinto beans, drained and rinsed
• 1 12-ounce can black beans, drained and rinsed

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Instructions

1. Whisk the red wine vinegar, balsamic vinegar, olive oil, 1/2 teaspoon sea salt, and pepper to taste in a large bowl.
2. Add the scallions, red onion, Peppadew peppers, honey, white beans, chickpeas, pinto beans and black beans and toss to coat. Let sit in the refrigerator at least 2 hours to allow the flavors to blend. Mix thoroughly before serving.
3. Photograph by Kat Teutsch