1 can (16 oz.) red kidney beans (drain)
1 can (20 oz.) white beans (not pintos - drain)
1/2 c. celery, diced
1 c. purple onion, chopped
1/3 c. oil
3 tbsp. vinegar
1 tsp. oregano
1 tsp. salt
1/4 tsp. pepper

Combine beans, celery, green pepper and onions. Combine oil, vinegar, oregano, salt and pepper in a small container with a lid. Cover. SHAKE. Pour over vegetables, toss gently. Cover and refrigerate 4 to 6 hours.

Note: No mayonnaise or sour cream used.