Basil Bean Salad

Ingredients (use vegan versions):

• 1 (15 to 16 oz.) can dark kidney beans, rinsed and drained
• 1 (15 oz.) can garbanzo beans, rinsed and drained
• 1 (14-1/2 oz.) can cut green beans, drained
• 1 (14-1/2 oz.) can wax beans, drained
• 1 small jar diced pimientos
• 1 (15 to 16 oz.) can whole kernel corn, drained
• 1 medium green pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1/2 cup vegan white wine vinegar,
• 6 tablespoon Granulated vegan sugar
• 2 teaspoon Dried bazil
• 1 teaspoon Creole seasoning
• 1/2 teaspoon Black pepper
• 1 teaspoon Ground vegan mustard

In a large bowl, combine beans, green pepper, onion, corn and pimientos. In a small bowl, combine vinegar, oil, vegan sugar, basil, mustard, Creole seasoning and pepper; mix well. Pour over bean mixture; toss to coat. Chill for several hours or overnight; stir occasionally.

Yield: 10 to 12 servings.

I have more free recipes at my website - http://goodfood.webjump.com Chef David Heppner, author Simply Delicious Cookbook

Serves: 12

Preparation time: 20 minutes

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