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This International salad features Cooked pinto beans 1 tablespoon Light molasses, Cooked navy beans 3 tablespoon Nutritional yeast, Cooked red kidney beans 1/2 teaspoon Salt, Celery stalk, diced 1/2 teaspoon Garlic powder. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Cold Bean Salad
Description
This International salad features Cooked pinto beans 1 tablespoon Light molasses, Cooked navy beans 3 tablespoon Nutritional yeast, Cooked red kidney beans 1/2 teaspoon Salt, Celery stalk, diced 1/2 teaspoon Garlic powder. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Combine beans & diced vegetables in a large bowl.
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Place remaining ingredients in blender & blend on high for 1 minute.
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Add to bean vegetable mixture.
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Blend more seasoned liquid if desired.
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Chill for 2 hours.
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Season to taste.
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"Vegetarian Times Cookbook"
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 601.6kcal
- % Daily Value *
- Total Fat 31.5g49%
- Saturated Fat 4.7g24%
- Cholesterol 0.0mg0%
- Sodium 25.9mg2%
- Total Carbohydrate 65.1g22%
- Dietary Fiber 17.6g71%
- Sugars 5.5g
- Protein 19.2g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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