Serve this salad warm or cold. It is a meal in itself.
2 medium baking potatoes
2 cups frozen green beans
1 cup cooked kidney beans, drained and rinsed
1 cup black beans, drained and rinsed
1/2 cup fat-free mayonnaise
1/4 cup minced red onion
1/4 cup minced celery
3 tablespoon red wine vinegar
1/4 teaspoon black pepper to taste
Wash, peel and dice the potatoes. Place them in a large pan and cover with water. Bring to a boil over high heat then reduce to a simmer. Cook until potatoes are fork tender, about 20 minutes then add the green beans. Drain potatoes and beans in a colander.
Meanwhile, add the rest of the ingredients to a large mixing bowl and stir well. Fold the warm potatoes and green beans into this mixture; fold together and refrigerate until ready to serve.