Basil Bean Salad

Vegan Cooking Vegan Recipes
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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
Directions:

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 - goodfood.webjump.com Chef David Heppner, author Simply Delicious Cookbook

Serves: 12

Preparation time: 20 minutes

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this is a very testy salad. but without sesame, fennel and dill powder is not perfect test.

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Wow, it really tastes delicious. The ingredient listed here are pretty cool and it can actually add a wondrous flavour to this yummy salad dish. More than vinegar, I prefer to add some filament or little fresh lime juice drops. That makes me wow and crazy for salad. Apart from these even if you for vege- salads or chicken salad prefer olive oil some time rather than any other kind of oil. It is beneficial to the health.