Thai Three Bean Salad Vegan Recipe

This is a play on classic three bean salad. I made a Thai flavored dressing and added some tomatoes for that acidic pop. The dressing is rich and lightly spicy. It coats all the fresh ingredients in its mellow deliciousness.

It's simple to make. No cooking. Just cutting, whisking and microwaving.

1 tbl spicy mustard
1/4 cup garbanzo bean can brine
1 tsp Thai red curry paste
2 tbls hot sauce
1/4 cup olive oil
2 tsps salt
1 tsp black pepper

Bean Salad
1 can garbanzo beans, drained
1/2 can black beans, rinsed
1/2 cup frozen green peas
3 vine tomatoes, chunked
1 jalapeno, deseeded and diced
1 serrano, deseeded and diced
1/4 medium yellow onion, diced
1 cup steam in the bag frozem broccoli, cooked

Whisk together the dressing ingredients, minus the oil, in a medium mixing bowl. Slowly drizzle in the oil while continuing to whisk until you have a nicely emulsified dressing.

Add remaining ingredients to the bow with the dressing in the bottom. Toss gently to coat. Allow to rest at least a few hours in the fridge so that the tomatoes can release their juices and to defrost the peas. Toss again before serving. An overnight rest is even better.


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