Bean Salad

This bean salad is very popular at my house, and with Ashley, and can be made ahead of time.
The recipe involves:
Beans - Red Kidney, Black and White Kidney
Vinegars - Balsalmic, White Wine, Cider, Red Wine
Lemon Juice
Onions
Cilantro
Olives
Jalapeno - fresh and pickled
Olive oil

The rule for this salad, is that, for every can of beans you add to the salad, you add at least a tablespoon of vinegar and a teaspoon of oil.
So, for example:

In a food processor chop:
1 onion

3-4 tablespoons of cilantro
Half a fresh Jalapeno seeded and deveined (optional)
Add:
3-4 teaspoons of olive oil
1 tablespoon balsalmic vinegar
1 tablespoon white wine vinegar
1 tablespoon red wine vinegar
1 tablespoon cider vinegar
1 tablespoon lemon juice
Process again, then pour over:
1 can each of red and white kidney beans, drained and rinsed
1 can black beans, drained and rinsed
2 to 3 tablespoons of chopped olives
2 to 3 tablespoons of pickled jalapenos
Serve by itself or over lettuce, sprinkled with:
salt and pepper
hot sauce

If you just want to make a small amount use a can of mixed beans and cut the recipe to 1/3.