Open the four cans of beans and drain thoroughly. You may want to wash the kidney beans to get rid of the slimy liquor that accumulates in the can.
Slice the red onion into rings.
Chop the green onions finely.
Mince the fresh herbs.
Pour the vinegar over the vegetables and mix well.
If you like a bit more nip, you can add a sprinkle or two of hot sauce to your individual serving of salad.
Refrigerate the leftovers.
And that is about all I have to say for today.
Musings and meanderings from the Musical Gardener.