Red, White & Blue Bean Salad

Ingredients

• Dressing
• 1/4 cup each olive oil and red-wine vinegar
• 1 Tbsp Dijon mustard
• 2 tsp each salt and hot pepper sauce
• 4 ripe tomatoes, cut in chunks
• 3/4 cup thinly sliced red onion
• 1 can each (15 1/2 oz each) black-eyed peas, light-red and dark-red kidney beans, small white beans and black beans, rinsed
• 10 oz spinach, tough stems removed, leaves chopped
• 6 strips bacon, cooked crisp, crumbled
• 4 oz blue cheese, crumbled