| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salads, Appetizers, Vegetables |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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