Kidney Bean Salad - cooking recipe

Ingredients

1 (20 oz.) can white kidney or cannellini beans, drained
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
3 medium tomatoes, diced
1 medium red onion, chopped
1 hot pepper, seeded and chopped
1/2 large green pepper, chopped
5 green onions with tops, sliced
1 c. fat-free French dressing
1/2 tsp. salt
2 to 3 drops red pepper sauce

Preparation

Mix all ingredients in a large bowl.
Cover and refrigerate at least 3 hours, stirring occasionally.
Makes 8 servings.