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 can garbanzo beans , 15 ounce
- 1 can kidney beans , 15 ounce
- 1 can green beans , 15 ounce
- 4 greens onions , chopped
- 1 stalk celery , sliced
- 0.5 cups cider vinegar
- 0.25 cups vegetable oil
- 1 tablespoon honey
- 0.5 teaspoons ground dry mustard
- 0.25 teaspoons garlic powder
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons onion powder , Optional
- 0.25 teaspoons ground cayenne pepper , Optional
Instructions
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1
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.
Nutrition Facts
Per serving
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