Cold bean salad
4 servings
Ingredients
| Quantity | 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 |
Directions
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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