Tofu Kidney Beans Salad

• 1 (20 ounce) package firm tofu, cubed 3/4 inch, drained
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (16 ounce) can garbanzo beans, rinsed and drained
• 1 japanese cucumber, cubed 3/4 inch
• 1/2 onion, sliced
• 2 stalks green onions, cut 1/2 inch lengths
• Sauce
• 1/2 cup sugar
• 1/2 cup soy sauce
• 1/2 cup rice vinegar, Japanese or 1/2 cup cider vinegar
• 2 fresh garlic cloves, minced
• 1 teaspoon sesame seed oil
• 1 teaspoon wine vinegar (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili pepper (optional)

1. Combine salad ingredients.
2. Combine sauce ingredients in a separate bowl and blend. Adjust seasoning if necessary.
3. Pour over salad.
4. Chill at lease 6 to 8 hours.
5. Toss before serving.

firm tofu, kidney beans, garbanzo beans, japanese cucumber, onion, stalks green onions, sauce, sugar, soy sauce, rice vinegar, garlic, sesame seed oil, wine vinegar, salt, pepper, chili pepper

Taken from www.food.com/recipe/tofu-kidney-beans-salad-281517 (may not work)