Tri-Bean Salad with Vinaigrette

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1 tablespoon Dijon mustard

3 tablespoons white wine vinegar

1/4 cup olive oil

Salt & pepper

Cayenne

3 scallions, sliced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 red onion, finely chopped

1 can small red kidney beans, drained and rinsed

1 can northern white beans, drained and rinsed

1 can black beans, drained and rinsed

3 tablespoons parsley, chopped

3 tablespoons cilantro, chopped

In a large bowl whisk together