In a bowl mix vegan mayonnaise, oil, vinegar, lemon juice, horseradish, mustard, salt, pepper and 1 tablespoon of water. Add finely chopped onion and garlic. Refrigerate for at least 40 minutes.
Cook peeled potatoes and carrots in water until done but not mushy.
Meanwhile cut all the veggies in small cubes (not bigger than twice of the pea size).
Mix all the chopped veggies, beans, cubed potatoes and carrot with dressing. Refrigerate and serve.
TIPS: you can add some cubed soy sausages for more close-to-the-real-thing flavour.
We make this salad for every occasion here in Latvia. Everyone loves it. It's originally made with sausage and eggs, but my friends can't really tell the difference! At times like these I'm proud to be vegan.