STIMULATE YOUR TASTEBUDS BEAN SALAD

Here is a vegetarian salad that will float your boat. Allow it to swim in it's own juices for at least 24 hours prior to enjoying.
1 (15oz.) can Great Northern or other white bean, rinsed and drained
1 (15oz.) can black beans, rinsed and drained
1 1/4 cups peeled, chopped tomatoes (I use Roma's in the winter time)
3/4 cup diced red bell pepper
3/4 cup diced yellow bell pepper
3/4 cup thinly sliced green onions
1/2 cup salsa
1/4 cup red wine vinegar
2 Tbsp. chopped fresh cilantro
1/4 tsp. salt
1/4 tsp. pepper
1 head romaine lettuce, finely shredded

In a large bowl, combine both beans and tomatoes, stirring gently. Add bell peppers and onions, stirring gently again to combine.
In another bowl combine salsa through pepper, whisking to blend. Pour over bean mixture, toss gently. Refrigerate for at least 1 day and up to 2.
To serve: Line individual bowls with shredded lettuce and top with bean mixture.
"We are beginning to wonder whether a servant girl hasn't the best of it after all. She knows how the salad tastes without the dressing, and she knows how life's lived before it gets to the parlor door."~Djuna Barnes