We made this bean salad for the 4th of July. It is a great update to a Texas Caviar and healthier than serving a potato salad. Enjoy!
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, 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.
Serves 6 to 8
Recipe from Food Network Magazine