Cold Bean Salad
Yield
4 servingsPrep
5 minCook
0 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pinto beans
cooked |
|
| 1 | cup |
navy beans
cooked |
|
| 1 | cup |
red kidney beans
cooked |
|
| 1 | each |
celery stalks
diced |
|
| 1 | each |
green bell peppers
diced |
|
| 2 | each |
garlic cloves
diced |
|
| ½ | cup |
vegetable oil
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| 1 | tablespoon |
molasses
light |
|
| 3 | tablespoons |
nutritional yeast flakes
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
paprika
|
|
| ¼ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
basil
|
*
|
| ⅛ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pinto beans
cooked |
|
| 237 | ml |
navy beans
cooked |
|
| 237 | ml |
red kidney beans
cooked |
|
| 1 | each |
celery stalks
diced |
|
| 1 | each |
green bell peppers
diced |
|
| 2 | each |
garlic cloves
diced |
|
| 118 | ml |
vegetable oil
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 15 | ml |
molasses
light |
|
| 45 | ml |
nutritional yeast flakes
|
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
garlic powder
|
|
| 1.3 | ml |
paprika
|
|
| 1.3 | ml |
oregano
|
|
| 1.3 | ml |
basil
|
*
|
| 0.6 | ml |
red pepper flakes
|
|
Directions
Combine beans and diced vegetables in a large bowl.
Place remaining ingredients in blender and blend on high for 1 minute.
Add to bean vegetable mixture.
Blend more seasoned liquid if desired.
Chill for 2 hours.
Season to taste.
