You can substitute other beans if you like. This recipe is written for a total of 7 cups of beans.
Notes
This bright and colorful recipe is full of 7 cups of beans. It has a nice sweet tangy flavor. It's best if made a few hours ahead. It's even better the second day.
Ingredients
- 1 can garbanzo beans
- 1 can black beans
- 3 cups green beans cooked (only until firm)
- 1/2 sweet onion, sliced thin
- 1/2 red pepper, sliced thin
- 3 celery stalks, sliced thin
- 1 Tbsp Sauce Goddess Super Chunk spice rub
- 1/4 cup granulated sugar
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- optional - 1 dry super hot chili pepper (Trinidad Chocolate Scorpion, Ghost or Habanero) used for making spicy vinegar
Instructions
- Pour the beans into a large bowl.
- Add sliced veggies.
- In a jar (see optional spicy version below) add rice vinegar, oil, Super Chunk and sugar. Put the lid on tight and shake the dressing to combine.
- Pour the dressing over the bean mixture. Stir to combine.
- Place in the fridge until you are ready to eat.
Optional spicy version
- If you are making this spicy, pour the vinegar into a jar, add the dry chili and close it tight. Shake and let sit for 4 hours. After 4 hours, decide how spicy you want your bean salad.
- Slightly spicy - remove the pepper and enjoy the spicy vinegar it produced.
- Very hot - slice the pepper very thin (please wear protective gloves to handle it) and put it back into the jar.
