{THREE BEAN SALAD}

Salad

2 15 oz. cans garbanzo beans, drained and rinsed
2 15 oz. cans cut green beans, drained and rinsed
2 15 oz. cans kidney beans, drained and rinsed
1 c. finely chopped onions
1 c. chopped green, red, orange or yellow peppers

Dressing

1/2 c. blended white beans (or stir 2 T. white bean flour into 1/2 c. water, heat and stir until
thickened) or (3/4 cup water total w/ 2 heaping T. of white bean flour)
2/3 c. vinegar (I use 1/3 part balsamic, 2/3 part apple cider vinegar-white vinegar is ok too)
1 1/2 t. veggie chicken broth powder or (veggie broth paste-Better than Boullion)
1/4 c. water
2 T. sucanat and 1/8 t. Stevia (or a total of 1/4 c. sweetener) (I like 1/4 t. Stevia)
1/4 t. celery seed
1 t. minced garlic

*This is a double recipe that stores well in the fridge.