Cold Bean Salad (Waterford Salad)

Okay, one story...

Brett: The name "Waterford Salad" comes from the time Caroline and I were on a trip to Vermont (from Delaware).  We were on I-95, passing through Waterford Connecticut, when our Ford Pinto station wagon (it was white with bright red interior) broke a timing belt.  We Spent the night in the car.  The next morning we walked into town and asked people where we could find an auto-parts store (this was before cell phones).  While stranded, and while I replaced the timing belt, we ate mostly this bean salad we had brought with us.

Ingredients

• 4 cans (15-16 oz. size) of various beans.  It is best to use small, firm beans.  The large, mushy ones (like cannelini are a touch off-putting).
• 1 stalk of celery (diced)
• 1 green pepper (diced)
• 1 onion (diced)
• 2 TBSP olive oil
• 3 TBSP soy suace
• 2 TBSP vinegar
• 2 TBSP sugar
• 3 TBSP nutritional yeast
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp oregano

1/4 tsp basil

Directions  

1. Rinse beans
2. Skip the first four ingredients (for now).  Place the remaining ingredients in a large bowl and thoroughly mix them together.
3. Add the remaining (first four) ingredients and mix.

Chill and serve.