Recipe Easy Vegan Bean Salad Ingredients Bean Salad 15 ounces Cannellini Beans rinsed and drained 15 ounces chickpeas rinsed and drained 15 ounces dark red kidney beans rinsed and drained 1 cup diced red onion 1 cup diced celery 1 red bell pepper diced cup chopped fresh parsley cup chopped fresh dill teaspoon red pepper flakes optional Dressing cup red wine vinegar 2 Tablespoons maple syrup 1 Tablespoon dijon mustard cup water teaspoon sea salt teaspoon black pepper 1 pinch red pepper flakes optional 1 Tablespoon Italian seasoning Instructions Bean Salad Rinse, drain and combine all beans in a large bowl
bleu cheese sauce (below), mustard, etc.) for the creamy blue cheese sauce: 1/2 cup crumbled blue cheese (about 2 ounces) 1/3 cup mayonnaise 1/4 cup buttermilk (see Recipe Notes) 1/4 cup finely chopped fresh chives 1/2 teaspoon garlic powder kosher salt & ground black pepper , to season Instructions Preheat the grill or a grill pan to medium heat, about 450-500 degrees F
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She paused play when the creature landed on her left leg during her third-round match, gently removed it and placed it on the side of the court - before it flew up into the air again and landed on her nose
