Ingredients
1 can kidney or pinto beans;
7 garlic cloves, sliced;
1 and 1/2 cups cold-pressed olive oil;
3/4 C firm bean curd, diced;
1 C cooked brown rice;
3/4 C raw peeled zucchini, diced;
1/2 C raw portobello mushrooms, diced;
1/4 C ripe kalamata olives, chopped;
1/2 C balsamic vinegar;
Salt and pepper.
Preparation
Marinate beans and garlic in olive oil 6-24 hours in large bowl, covered, not in refrigerator. Stir, then remove garlic and discard. Add remaining ingredients to bowl, mix, season, serve.
