Red beats Green

Red Bean Salad

I grew up eating the sad Standard American Diet, consuming animals by the mouthful.  Green Salad was one of those foods, as a young carnivore, that I  liked only when it was smothered with a creamy Thousand Island dressing and crunchy croutons on top.

As a vegan, I’ve educated myself and now enjoy a variety of different salads, from bean salads to green salads to fruit salads.

Recipes for three bean salads abound.  I basically use the one from Peaceful Palate by Jennifer Raymond.

I still don’t like green beans though.  So in my version of a three-bean salad, I replace the green beans with red bell pepper.  In this version photographed, I used both red and yellow bell peppers.

I brought this bean salad to a vegan food party (aka potluck) in Pacifica.  Purely by coincidence, I found this went well mixed with a green salad that someone else had brought.

And, thanks to Saucy Vegetarian, I can make my own creamy salad dressings for my green salads.  For crunch, I add walnuts instead of croutons.