1 cup cooked pinto beans
1 cup cooked navy beans
1 cup cooked red kidney beans
1 each celery stalk, diced
1 each green bell pepper, diced
2 each garlic cloves, diced
1/2 cup oil
3 tbsp tamari
2 tbsp apple cider vinegar
1 tbsp light molasses
3 tbsp nutritional yeast
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp oregano
1/4 tsp basil
1/8 tsp red pepper
Directions
Combine beans & diced vegetables in a large bowl. Place remaining
ingredients in blender & blend on high for 1 minute. Add to bean
vegetable mixture. Blend more seasoned liquid if desired. Chill for
2 hours. Season to taste.
Servings: 4 servings
Cold Bean Salad Recipe brought to you by Recipe Ideas
Categories: Bean; Salad
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into distant history, in fact as far back into history as the Egyptians, and possibly even further than that. In practice though, mostly, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Progressing into Roman times around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient Romans made use of many aromatic flavors, including a few you will know for example bay, mint and dill. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from the holy land, such as parsley and basil. These new foods and spices prompted an increase in cookery books, some of which are now in private collections. By the time we get to the 20th century, recipe books are greatly in demand as a result of better eduction, more free time and having more money. |
We hope you enjoy this Cold Bean Salad recipe.
