BEST BEAN SALAD

SALAD:
16 ounces black beans — canned, drained
16 ounces white beans — canned, drained
16 ounces blackeyed peas — canned, drained
2 cups tomato — chopped
1 cup cucumber — seedless, chopped
3/4 cup Napa cabbage — sliced
3/4 cup red bell pepper — chopped
3/4 cup red onion — diced
1 1/2 teaspoons garlic powder

DRESSING:
3/4 cup apple cider vinegar
2 tablespoons olive oil
15 whole basil leaves — minced
2 tablespoons brown sugar — or brown sugar substitute
3/4 teaspoon black pepper
1 teaspoon dried oregano — crushed

1. In a large non-metal bowl, toss together the drained beans (I use low-salt beans when possible), tomatoes, cucumbers, Napa cabbage, bell peppers, onions and garlic powder.
2. In a blender combine the vinegar, oil, basil, brown sugar, black pepper and oregano and blend until combined. Pour the dressing over the bean mixture, stir, cover and chill for several hours. Will keep for several days. Makes about 2 quarts.