4 Bean Salad

This comes from Guy Fieri at the FoodNetwork - he called it 4 Bean Relish and I believe he said it was 4 servings. I don't know who would eat servings that size - I made it this weekend and it's great. For me, it makes 12 heaping half-cup servings, but should last a while. I've posted the original recipe, but I made a few changes when I made it. I used only 2 Tbsp of oilive oil rather than 1/4 cup, and also, I used 15 oz cans for all of the beans - that's all my store had.

Ingredients
• 1/3 cup red wine vinegar
• 4 tablespoons balsamic vinegar
• 1/4 cup extra-virgin olive oil (I used 2T)
• 1/4 cup scallion, sliced
• 3/4 cup red onion, finely diced
• 1/4 cup Peppadew pepper, finely diced or roasted red pepper, finely diced
• 1/2 teaspoon sea salt
• 3 tablespoons honey
• 1 (12 ounce) can white beans, drained
• 1 (12 ounce) can chickpeas, garbanzo beans, drained
• 1 (12 ounce) can pinto beans, drained
• 1 (12 ounce) can black beans, drained
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)

Directions

Mix all ingredients together and let sit in the refrigerator for at least 1 hour for the flavors to blend. Mix thoroughly before serving.

Nutrition Information (with my changes as mentioned above) - 161 calories, 3 fat, 0 cholesterol, 399 solium, 27 carbohydrate, 8 fiber, 5 sugar, 7 protein.

I made it as a side dish. This stuff is filling. I can't imagine eating a 2 cup portion of it! I think we have already eaten a total of 4 servings at our house - 8 to go!