Vegan bean salad
For many vegetarians, it means having to explain repeatedly why we don’t want that veggie burger cooked on the grill with the beef and that popping it in the microwave will be just fine, thank you.
It also means it is time for the abundance of side dishes and salads that often make those cookouts even more enjoyable than whatever does or doesn’t come from the grill.
This is one of those standards that every party should have because it is so simple and yet a light, healthy alternative to the heavier, mayo-based salads.
Start by dicing the veggies and setting them aside.
Clean the seeds and stuff out from the middle of the tomato before you dice it. All of that just makes the salad too watery.
Rinse and drain all of the beans well making sure to get as much excess water out of the mix from there as well.
Mix the beans and diced veggies in a large bowl.
In a separate bowl, mix the vinegar, oil, sugar and spices and whisk together to fully incorporate them.
Pour this mixture into the large bowl and stir well, but gently to make sure the dressing gets on all of the salad.
Cover and put in the fridge for a few hours to allow all of the flavors to mingle properly.
Toss again before serving.
2 cans garbanzo beans (15 oz.)
1 can black beans (15 oz.)
1 can kidney beans (15 oz.)
1 tomato, diced
1 red onion, diced
3 stalks of celery, diced
1 tsp. basil
1 tsp. garlic powder
2 tsps. salt
1/2 cup apple cider vinegar
1/2 cup sugar
1/3 cup olive oil