Recipe

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• 3 (15 oz) cans cannellini, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 purple onion, chopped (medium sized)
• 1 cup vegetable oil
• 1/4 cup lemon juice
• 1/3 cup red wine vinegar
• 2 garlic cloves, minced
• 1 tsp tony chachere's creole seasoning (or seasoned salt)
• 1 tsp ground cumin
• 1/2 tsp chili powder

• 1 Salad:.
• 2 Mix beans, onion and peppers in a large bowl.
• 3 Dressing:.
• 4 Whisk all ingredients together and pour over bean mixture.
• 5 Toss gently.
• 6 Keep refrigerated until ready to serve.