Marinated 2-Bean Salad - cooking recipe

Ingredients

10 1/2 oz. can red kidney beans
10 1/2 oz. can cannellini beans
1 medium green pepper
1 medium red onion
1/3 c. carrot slices (thin)
1/4 c. olive oil
1/4 c. red wine vinegar
1/4 c. balsamic vinegar
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian seasoning
1/4 tsp. sugar

Preparation

Cut pepper in thin strips. Cut onion in small rings. Drain beans.
In a large bowl, combine drained beans and vegetables.
In small bowl, whisk together remaining ingredients and pour over bean mixture.
Add additional balsamic vinegar to taste, if desired.
Refrigerate at least several hours or overnight.