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"