Green and Red Autumn Salad Vegan Recipe

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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. 

Ingredients
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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