1/2 lb. dried white navy beans
1/2 lb. dried red beans
1/4 c. lemon juice + 2 tsp. balsamic vinegar
3/4 c. olive oil
Salt and pepper to taste
Garlic
1 red onion, quarter and thinly sliced
Celery
Green pepper

Combine beans and water in a large pot. Bring to a boil. Then cover and let simmer until beans are just cooked and still hold their shape, about 45 minutes. Drain and let cool slightly. Whisk together lemon juice, olive oil, and seasoning. Pour over warm beans. Add onions and toss to mix. Let mixture stand in refrigerator 1-2 hours to blend flavors. Let salad come to room temperature before serving. Just before serving, toss in cherry tomatoes. Makes 6 servings.