Green and Red Autumn Salad Vegan Recipe


Colorful and satisfying. Sweet and savory thanks to the celery, peppers and corn. 

Brimming with textures, freshness, crunch and meatiness. 

Simple, yet complex. 

100% vegan and 100% delicious. 

No cooking required. Just open, chop, sprinkle and stir. 

2 cans dark red kidney beans, rinsed
5 stalks celery, sliced on the bias
1 long hot pepper, minced
1 green bell pepper, dnced
1 poblano pepper, diced
1 jalapeno, minced
1 shallot, diced
3 cloves garlic, minced
1 cup frozen corn
1/4 cup olive oil
2 tbls hot sauce
2 tsps celery seed
2 tsps dry basil
2 tsps black pepper
1 tbl salt

Mix it all together. Park in the fridge overnight so the corn can thaw. 


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