Aaron's mom makes an incredibly tasty bean salad. Well
I think it's tasty, Aaron doesn't like it because he doesn't like beans. Weirdo. His parents are always so conscientious about cooking vegan for me and the first time I visited his mom had every meal planned and prepped, this salad being one of them. I loved it so much that she's made it for me ever since...poor Aaron. Hopefully he's at least happy about the fact that his mom and I like each other ;). The past week at work I brought this salad over spinach accompanied by a hearty muffin and was quite happy with it. I tweaked her recipe a tiny bit but thanks, Barbara, for providing the original!
Bean Salad (serves 8-10)
3 cans any beans you want (I used garbanzo, kidney, and great northern)
2 cups shredded carrots
4-5 green onions, chopped
1 cup corn kernels (optional)
1/4 cup + 2 Tbls. olive oil
1/4 cup + 2 Tbls. apple cider vinegar
3 Tbls. sugar
Salt & pepper to taste
In a large bowl whisk together the oil, vinegar, and sugar to make the dressing.
Drain and rinse the beans. Toss together with the carrots, onions, and corn (if using) in the dressing. Season to taste.
