1 (16-ounce) can dark red kidney beans, rinsed and drained
1 (16-ounce) can navy beans, rinsed and drained
1 (16-ounce) garbanzo beans, rinsed and drained
1/4 cup roasted bell pepper, chopped
2 Tablespoons scallions, minced
1 teaspoon salt
In a small bowl whisk together the cider vinegar, Creole Mustard Grille Sauce
and brown sugar. Slowly whisk in the olive oil. Season to taste with salt and pepper.
In a large serving bowl combine the beans, bell pepper, scallions, salt and pepper to taste. Stir in the dressing. Serve at room temperature. May be refrigerated 1-2 days in an airtight storage container.