Description
This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!
Ingredients
- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can green beans, drained and rinsed
- 4 green onions, chopped
- 1 stalk celery, sliced
- ½ cup cider vinegar
- ¼ cup vegetable oil
- 1 tablespoon honey
- ½ teaspoon ground dry mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder (Optional)
- ¼ teaspoon ground cayenne pepper (Optional)
Instructions
- In a bowl
- gently mix the garbanzo beans
- kidney beans
- green beans
- green onions
- and celery. In a separate bowl
- whisk together the vinegar
- oil
- honey
- mustard
- garlic powder
- black pepper
- onion powder
- and cayenne pepper. Pour dressing over the salad
- and toss gently to coat. Cover
- refrigerate at least 2 hours
- and gently toss before serving.
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
Servings: 8