2 red bell peppers, chopped
1 green or yellow bell pepper, chopped
5 cloves garlic, finely minced
1/4 cup red wine vinegar
1 large Vidalia onion, thinly sliced
1 tsp. honey (optional)
1 tbsp. balsamic vinegar
1/4 tsp. sea salt
1/4 tsp. cayenne pepper (optional, to taste)
1/2 tsp. black pepper
1/2 tsp. Italian seasoning
3 tbsp. extra virgin olive oil
1 (4 oz) can chopped green chiles
1 can Great Northern or cannellini beans
1 can black beans or red kidney beans
1 cup red ripe tomatoes, diced in large chunks (optional)

In a large bowl, combine vinegars, oil, salt, peppers and Italian seasoning (mixture of dried basil, oregano, rosemary, thyme, etc - if using fresh herbs, double or triple the quantity to taste. We love fresh basil in this!). Whisk or blend well. Add thinly sliced or finely minced garlic and onions. Add chopped peppers.

Drain and rinse beans. Combine with ingredients in bowl and mix well. Refrigerate for at least 2 hours to allow flavors to blend and mellow. If diced tomatoes are being used, add them just before serving and do not refrigerate with the tomatoes.

Remove from refrigerator and allow to sit at room temperature for 20 minutes before serving. Taste and adjust seasonings adding salt, seasoned salt and/or pepper, if desired, to suit your taste.

For a festive 4th of July dish, serve this salad with blue corn tortilla chips.