This recipe for Three Bean Salad was demonstrated by Kim Oshita at our Learning Kitchen Tent at VegFest Oahu 2017.
Three Bean Salad
Kim Oshita
Ingredients
- 1 15-oz. can navy beans
- 1 15-oz. can kidney beans
- 1 15-oz. can garbanzo beans
- ½ red onion, chopped, soaked in water
- 2 celery stalks, chopped fine
- 1 cup loosely packed cilantro
- 1 tsp fresh rosemary, chopped
- 1/3 cup apple cider vinegar
- 2 tsp. agave
- 2 TB olive oil
- 1.5 tsp salt
- ¼ tsp black pepper
Instructions
Combine all.
- To use over greens:
- Cook garlic and greens.
- Mix everything together.
- To use in a wrap/sandwich,
- Mash with 1 TB Veganaise and 2 tsp. nutritional yeast
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