Ingredients

3 cups shell pasta 
1 can (19 oz/540 ml) pinto, black or romano beans
1 can (19 oz/540 ml) red kidney beans
1 1/2 cup frozen peas, thawed
1 cup chopped celery
1 cup grated carrot
1 green pepper, chopped
1 red pepper, chopped (optional)
1/2 cup onion, chopped
1/4 cup parsley, chopped
2 tbsp. fresh basil (chopped) or 1 tsp. dried basil
2 tomatoes, chopped

Dressing:
1/3 cup red wine vinegar
1/3 cup olive or vegetable oil
1/4 cup water
1/4 tsp. pepper
2 cloves garlic, crushed
1 tsp. dried oregano
1/2 tsp. salt

1)  Drain and rinse beans and put in large salad bowl.

2)  Add remaining ingredients to salad bowl, except dressing ingredients.

3)  Put dressing ingredients in a jar and shake well.  Pour on salad and toss.

4)  Cover and refrigerate for up to 2 days.

Makes 12 servings.