Tasty Vegan Recipe

This is one of those recipes that once you have made it, you might never want to be
without once you see how convenient and filling this salad is. It goes with
every season, just as good at the beach in summer as it is next to the cranberry
muffins for the holidays. You will want to toss it in your bag for lunch at work
or school, you will probably want it for a quick, easy, healthful snack, you
might want it in a big, beautiful bowl for your next family, church, or friend
gathering, and you just might find it to be your favorite thing to take on a
road trip!  When venturing out into the gluten, meat-eating world, it is good to
have the company of friends that you can trust, perhaps many
small bean-size
friends, in a container within the small ice chest that is your other best
friend =)

Combine in large bowl:

1 16oz. can or cooked green beans, drained
16oz. can or cooked wax beans, drained
1 16oz. can or cooked garbanzo beans,
1 16oz. can or cooked black-eyed peas, drained
1 16oz. can or
cooked sweet peas
or 16oz. can or
kidney beans,

*optional: 2 cups of cooked,
shelled edamame

chopped red or green bell pepper
1 thinly sliced red onion
1 clove of
garlic, minced
1 4oz. jar pimento, drained

Prepare dressing in medium

3/4 cup apple cider
3/4 cup olive oil
1/2 cup Xylitol sweetener ("Ideal" brand) or
Evaporated Cane Juice
1/2 tsp salt
1/2 tsp pepper
1/2 tsp

1 tsp parsley 

Bring to boil stirring occasionally, pour over bean
mixture. Refrigerate at least 3 hours to blend flavors, serve chilled.

usually double the recipe and mix in the largest bowl I can find, then store the
finished mixture in a gallon jar in the refrigerator for lunches for the week!
This is "fast food" that you can feel good about :)
Credit this tasty meal to:Vegan Journey