Mixed Bean Salad
Recipe tags: vegetable base, easy difficulty, side, vegetarian, other
|2 tsp||Better Than Bouillon® Seasoned Vegetable Base|
|1 tsp||Dijon mustard|
|1 tsp||dried oregano|
|½ tsp||kosher salt|
|¼ tsp||black pepper|
|¼ tsp||crushed red pepper|
|2 tsp||minced garlic|
|¼ cup||freshly chopped parsley|
|⅓ cup||red wine vinegar|
|½ cup||thinly sliced white onion|
|1 can||(16-ounce) Bush’s® Garbanzo Beans, drained and rinsed|
|1 can||(15.5-ounce) Bush’s® Cannellini Beans, drained and rinsed|
|1 can||(16-ounce) Bush’s® Light Kidney Beans, drained and rinsed|
Add the Vegetable Base, mustard, oregano, salt, pepper, crushed red pepper, garlic and parsley to a medium mixing bowl. Slowly whisk in the red wine vinegar and olive oil until combined.
Add the onions and all of the beans to the bowl and toss to combine.
Cover the bowl with plastic wrap and refrigerate for 30 minutes before serving.