1 cup cooked pinto beans

1 cup cooked navy beans

1 cup cooked red kidney beans

1 diced celery stalk

1 diced green bell pepper

2 diced garlic cloves

½ cup vegetable oil

3 tablespoons tamari

2 tablespoons apple cider vinegar

1 tablespoon molasses

½ teaspoon salt

½ teaspoon garlic powder

¼ teaspoon paprika

¼ teaspoon oregano

¼ teaspoon basil

1/8 teaspoon red pepper

 

Combine cooked, cooled beans and diced vegetables in a large bowl. Garlic cloves, vegetable oil, tamari, apple cider vinegar, molasses, salt, garlic powder, paprika, oregano, basil and red pepper in blender and blend until fully combined. Add oil and vinegar mixture to bean vegetable mixture. Chill for hours. Taste and adjust seasonings as necessary.