Colorful Kidney Bean Salad - cooking recipe

Ingredients

For Salad
2 (14 ounce) cans kidney beans, rinsed and drained
1 yellow bell pepper, in 3/8 inch dice
1 medium tomatoes, deseeded, in 3/8 inch dice
1 jalapeno, deseeded, minced (to taste)
2 small scallions, in 3/8 inch slices
2 tablespoons basil, minced
For dressing
2 1/2 tablespoons cider vinegar
1 pinch salt
1 pinch pepper
1/2 teaspoon sugar (to taste)
1 teaspoon Dijon mustard
2 tablespoons olive oil

Preparation

Note: I use white and light green parts of scallions only. - Adjust hotness to your taste by choosing the amount of jalapeno.
For the dressing mix all ingredients except oil together until blended. Add oil and taste. It should be nicely sour.
Mix all salad ingredients in a large bowl, pour dressing over and mix thoroughly.
Let flavors blend for at least 15 minutes or keep in the fridge up to 24 hours ( use less jalapeno then). Serve at room temperature.
NOTE: If you plan to make the salad ahead of time, consider to add the basil only 30 minutes before serving, so it won't get all brown, but the flavors will have time to blend.