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I have made this several times now. I substitute regular white vinegar for the white wine vinegar and the whole family enjoys this! The dressing does not overwhelm the flavors of the vegetables. I also have doubled the recipe, using one can black beans and one can red beans with two cans white beans for a different color combination.

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rhondalynne April 22, 2007

The flavor of the vinegar was a little too "whang!" for me so I added a little olive oil. This tempered the acidity and made a really good lunch. Thank you!

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Marianne in Arkansas February 25, 2003
black-and-white bean salad