For Thanksgiving I made my own bean salsad which includes black, red, and white beans with mushrooms, kale, green peppers, and onion. It is very easy to make because you don’t even have to cook the beans. You can eat this healthy plate either cold or hot. You can serve it as a vegan dinner course or appetizer with chips or veggie scoops for family or guests.
Ingredients: yield: 10.5cups
sea salt to taste cut cilantro in small pieces 1can red beans 1can black beans 1can white beans half of an onion chopped 1/2cup chopped mushrooms 2/3cups chopped kale 1/2cup green pepper chopped
Procedure: In a hot skillet, caramelize all the vegetables until soft and aromatic. Open all the bean cans and put them on a big deep plate. Then, add the hot veggies and mix very well. Add the sea salt and mix again. You can serve it inmediately or sotre it in the fridge.
Nutritional facts for 1/2 cup: 0g fat 20g carbohidrates 7g protein