Vinaigrette:

1/2 cup water

1 1/2 teaspoons cornstarch

1/4 cup white wine vinegar

1 tablespoon olive oil

1 teaspoon oregano

1 teaspoon salt

1/8 teaspoon pepper

Salad:

2 cups cannellini beans -- home-cooked or canned, drained

2 cups red beans -- home-cooked or canned, drained

1 cup new potatoes -- boiled until tender and chopped

2 1/4 cups chopped green beans

1 cup diced celery

1 cup diced carrot

1/2 cup julienned roasted red bell peppers

1/2 cup julienned roasted yellow bell peppers

1/4 cup julienned red Bermuda onions

2 tablespoons finely chopped parsley

2 tablespoons lemon juice

1/2 cup diced Roma tomatoes

Salt and pepper -- to taste