2 c. cooked black beans
2 c. cooked white beans (navy or soldier)
2 (7 oz.) jars roast peppers, cut in 1/2" slices
1/2 c. sliced scallions
1/2 tsp. minced garlic
1/3 c. + 2 tsp. white vinegar
1 tsp. paprika
3/4 tsp. chili powder
4 tbsp. oil
1 tsp. salt
Fresh ground pepper

Blend all ingredients except beans in a blender or food processor until smooth. Put 1/2 sauce on each kind of bean. Marinate separately for at least 2 hours. Arrange on plate using black and white beans to form a contrasting design. Pour any excess sauce over top.