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    Company Picnic Bean Salad

    2 (16-oz) cans kidney beans, rinsed and drained
    2 (15-oz) cans garbanzo beans (chickpeas) rinsed and drained
    2 (14.5-oz) cans diced tomatoes with Jalapeno’s, drained
    1 1/2 c. frozen peas
    1 1/2 c. frozen corn
    1 c. chopped sweet onion
    2/3 c. chopped red pepper
    2/3 c. chopped yellow pepper
    2/3 c. red wine vinegar (or cider vinegar)
    1/2 c.extra-virgin olive oil
    1 TBL balsamic vinegar
    2 garlic cloves, minced
    1/2 tsp. thyme
    1/2 tsp salt
    1 tsp white pepper
    1 TBL dried red pepper flakes
    In a large bowl, combine the first 8 ingredients.

    In a separate, small bowl, combine the last 8 ingredients, whisking until well blended. Pour over bean mixture, tossing gently to coat.
    Cover and refrigerate for at least four hours before serving.

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