Stouthearted Bean Salad

Ingredients

• 1 can Trappeys navy beans with jalapenos
• 34 c 1015 sweet onion
• 14 c pickled jalapeno pepper
• 3 Tbsp olive oil Bertolli
• 1 Tbsp white vinegar

Directions

1. Drain Trappeys beans coarsely chop onion and jalapeno peppers
2. Combine all ingredients and refrigerate
3. Add salt and pepper to taste
4. Alter olive oil and vinegar to taste