Daily Vegan Lunch for 12 December, 2013: Three Bean Salad

Vegan 3 bean salad IMG_3816

INGREDIENTS:

1.5 cup cooked kidney beans
1.5 cups cooked garbanzo beans
1.5 cups cooked cannellini or navy beans (any white bean will do)
1 cup chopped green onion
2 cups chopped celery
1.5 cups chopped red radishes

1/3 cup any kind of vinegar except balsamic
1/3 cup sugar
3/4 teaspoon salt or to taste
2 Tablespoons olive oil
Black pepper, to taste

DIRECTIONS:

Rinse and drain beans and place them in a bowl with celery, green onion, and chopped radishes.  In a separate bowl, mix together sugar, vinegar, salt, and oil, whisk with a fork.

Pour the vinegar mixture over the bean mixture and add salt and pepper to taste.  Allow it to chill in the refrigerator for about 3 hours for best taste.

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