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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 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 - http://goodfood.webjump.com Chef David Heppner, author Simply Delicious Cookbook Serves: 12 Preparation time: 20 minutes more Free recipe and All Free recipe

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