Place the drained beans in a large bowl with the chopped onion and parsley. In a separate bowl, whisk the vinegars, garlic, and seasonings together. Add to the beans and toss to mix. If possible, refrigerate for 2 to 3 hours before serving. I modified this recipe to be more like the Mother's in the Kitchen recipe by adding a tablespoon of sugar and using slightly less vinegar and adding a small amount of olive oil. I also added green pepper. The original recipe has per 1/2 cup: 85 calories, 4 grams protein, 16 grams carbohydrate, 0 grams fat.
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