Cranberry Bean Salad With Celery, Basil And Mint

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1 pound dried cranberry beans (2 1/2 cups), soaked overnight and drained

1/4 cup red wine vinegar

1/4 cup vegetable oil

3 tablespoons Dijon mustard

Salt and freshly ground pepper

2 celery ribs, thinly sliced crosswise

1 jalapeño, seeded and minced

1 fresh red chile, seeded and minced

1/2 cup chopped basil

1/4 cup chopped mint

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