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 - Chef David Heppner, author Simply Delicious Cookbook

Serves: 12

Preparation time: 20 minutes

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

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.