Multicolored Bean Salad

A vibrant, protein-rich salad with flexible ingredients. Marinated Bean and Vegetable Salad.
From Cooking Vegan by Vesanto Melina MS, RD and Chef Joseph Forest, Book Publishing Co, page 117

Servings: 5–6 cups
Prep Time: 20 minutes (+ marinating)
Cook Time: None

Ingredients

• 3 cups cooked beans (mixed types)
• 1 cup bell peppers, diced
• 1 cup cherry tomatoes
• 1 cup corn

Marinade

• 1/4 cup vinegar
• 2 tbsp olive oil
• 1 clove garlic
• 1 tbsp fresh dill (or 1 tsp dried)
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. Blend or shake marinade ingredients.
2. Combine beans with marinade and refrigerate for several hours.
3. Stir occasionally.

Add vegetables just before serving.