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Title: Cold Bean Salad
Categories: Salad Bean
Yield: 4 Servings
| 1 | c | Cooked pinto beans |
| 1 | c | Cooked navy beans |
| 1 | c | Cooked red kidney beans |
| 1 | Celery stalk, diced | |
| 1 | Green bell pepper, diced | |
| 2 | Garlic cloves, diced | |
| 1/2 | c | Oil |
| 3 | tb | Tamari |
| 2 | tb | Apple cider vinegar |
| 1 | tb | Light molasses |
| 3 | tb | Nutritional yeast |
| 1/2 | ts | Salt |
| 1/2 | ts | Garlic powder |
| 1/4 | ts | Paprika |
| 1/4 | ts | Oregano |
| 1/4 | ts | Basil |
| 1/8 | ts | 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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