Margie'S Calico Bean Salad - cooking recipe

Ingredients

1/2 c. black beans (dried), rinsed well
1/2 c. white beans (dried), rinsed well
1/2 c. pinto beans (dried), rinsed well
1 carrot, small diced
1 (8-inch) piece celery, cut into small dice
3 scallions, ends trimmed and sliced or chopped fine
2 1/2 fluid oz. white balsamic vinegar
2 Tbsp. flat leaf parsley, chopped
1 small yellow pepper, seeded and diced small
1 small red pepper, seeded and diced
1 tsp. salt
1/4 tsp. black pepper or to taste
3 Tbsp. extra virgin olive oil

Preparation

1.
Using a covered pot or pressure cooker, simmer the black beans, white beans and pinto beans separately in seasoned water until tender.
Drain and reserve each type of cooked bean separately until cool.
Before combining the beans, drain any remaining liquid from the navy and pinto beans.
Rinse the black beans and drain well.