1 (1 lb.) can red kidney beans, drained
1 (1 lb. 4 oz.) can cannellini beans, drained
1 cup diced green pepper
1 cup sliced green onion
1/3 cup olive oil
3 tablespoons red wine vinegar
4 cloves garlic, minced
1/3 teaspoon dried oregano
1/2 teaspoon dried basil or 1 tablespoon fresh basil, minced
1 teaspoon sea salt
1/4 teaspoon black pepper

Combine kidney beans, cannellini, green pepper and green onions in a medium salad bowl.

Combine olive oil, wine vinegar, garlic, oregano, basil, salt and pepper in a small jar with a screw-top; cover; shake.

Pour over vegetables and mix. Cover and refrigerate for 4 hours or overnight to allow flavors to blend.

Note: A pinch of lemon pepper or fresh grated lemon rind adds lots of zest to this salad and is an optional flavor boost.

Makes 4-6 servings.