Shree Maa’s Vegetable Bean Salad is a great addition to any meal or it can be eaten alone as a nutritional snack. It’s packed with protein from the combination of tofu and three varieties of beans, and is topped with a delightful salad dressing that Shree Maa created herself!

Ingredients

1 can Pinto beans
1 can Kidney beans
1 can Garbanzo beans
½ can Corn niblets
¼ pkg Firm tofu, cubed
1 Zucchini, cubed
1 Carrot, chopped
1 Cucumber, chopped
1 cup Celery, chopped
1 Avocado, cubed
3 tbsp Olive oil
¼ tsp Asafoetida
¼ cup Vinegar
3-4 tsp Honey
Salt to taste

Directions:

1. Pour oil into a small frying pan and sputter asfoetida then add red chili powder. Remove from heat and set aside. Add honey and vinegar and mix.
2. In a large bowl, add one rinsed can each of pinto, kidney and garbanzo beans and one can of corn niblets.
3. Then, add all chopped or cubed vegetables and tofu and stir.
4. Stir in the olive oil, honey and vinegar mixture and mix it all together, being careful to not break the tofu cubes.

Serve chilled.