Cold bean salad

Yield: 4 servings

Measure Ingredient
1 cup Cooked pinto beans
1 cup Cooked navy beans
1 cup Cooked red kidney beans
1 each Celery stalk, diced
1 each Green bell pepper, diced
2 eaches Garlic cloves, diced
½ cup Oil
3 tablespoons Tamari
2 tablespoons Apple cider vinegar
1 tablespoon Light molasses
3 tablespoons Nutritional yeast
½ teaspoon Salt
½ teaspoon Garlic powder
¼ teaspoon Paprika
¼ teaspoon Oregano
¼ teaspoon Basil
⅛ teaspoon Red pepper

Combine beans & diced vegetables in a large bowl. Place remaining ingredients in blender & blend on high for 1 minute. Add to bean vegetable mixture. Blend more seasoned liquid if desired. Chill for 2 hours. Season to taste.

"Vegetarian Times Cookbook"

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