1/3 cup oil, preferably olive

1 red or green pepper, cut into 1/2" thick strips

1 small red onion, halved and thinly sliced

crosswise

2 cloves garlic, minced

1-1/2 teaspoon ground cumin

1/4 cup vinegar preferably apple cider

1 teaspoon salt

1/4 teaspoon pepper

1-1/2 pounds green beans

1 can (15 ounces) butter beans, drained and

rinsed

1 can (8-3/4 ounces) kidney beans, drained and

rinsed

1 tablespoon minced fresh oregano

In large skillet heat oil over medium heat. Add pepper, onion, garlic and cumin; cook, stirring frequently, until onion is just softened, about 3 minutes. Vigorously stir in vinegar, salt and pepper to combine; reserve. Over high heat bring large pot of salted water to a boil. Add green beans; cook until just tender, 4-6 minutes. Drain; place in bowl of ice water to prevent further cooking. Drain. In serving bowl toss green beans, butter beans, kidney beans, pepper mixture and oregano until combined. Serve at room temperature.

To make up to 1 day ahead, combine everything except green beans. Refrigerate separately. About 1 hour before serving toss green beans with rest of salad. Letcome to room temperature before serving. 8 servings