Pound Pup Legacy

A new-found-friend of mine got me hooked on this bean salad of hers that she made for me for lunch one time.  (OK, twice she made it... and i've been making it lots of times, since.)

I'm addicted to it, but hub-man was complaining that it needed more flavor, so I jacked it up with some more stuff.

This is what I came-up with:

(Keep in mind, I really like this, so I make it in bulk, so-to-speak... the trick to reducing the gassyness of beans is rinsing them FIRST.) 

2 cans dark red kidney beans

2 cans pink beans

2 cans chick peas

1 can green beans

1 red onion, chopped

balsamic vinegar

red wine vinegar

garlic power and oregano to taste

splash of red wine

I layer the chopped onion first, then cover it with the balsamic vinegar first, then add a splash each of the red wine vinegar, the red wine then the seasonings.  THEN I add the beans.  It can be eaten right away, then refrigerated.  It goes great with rice, meat... <slurp> with anything... bread... <slurp>   wine.... <slurp>

It's REALLY good!

My kids won't touch it.

Good... more for me!