1 cup cooked pinto beans
1 tablespoon light molasses
1 cup cooked navy beans
3 tablespoon nutritional yeast
1 cup cooked red kidney beans
1/2 teaspoon salt
1 each celery stalk, diced
1/2 teaspoon garlic powder
1 each green bell pepper, diced
1/4 teaspoon paprika
2 each garlic cloves, diced
1/4 teaspoon oregano
1/2 cup oil
1/4 teaspoon basil
3 tablespoon tamari
1/8 teaspoon red pepper
2 tablespoon apple cider vinegar

1. Combine beans and diced vegetables in a large bowl.

2. Place remaining ingredients in blender and blend on high for 1 minute.

3. Pour over bean vegetable mixture.

4. Chill for 2 hours.

5. Season to taste.

N/A