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Full of Beans Salad

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Full of Beans Salad

Phase 1 and 3 | Serves 6 | Prep time: 15 minutes | Total time: 15 minutes


  • 1/2 pound green beans (stem ends removed), halved crosswise and blanched
  • 1/2 pound yellow wax beans (stem ends removed), halved crosswise and blanched
  • 4 scallions (3 inches of green left on), thinly sliced
  • 1 cup (drained and rinsed) canned dark-red kidney beans
  • 1 cup (drained and rinsed) canned black beans
  • 1 cup (drained and rinsed) canned garbanzo beans
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped flat-leaf parsley, for garnish


  • 3 tablespoons red-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon stevia
  • Sea salt and black pepper to taste
  • 1/3 cup extra-virgin olive oil (for Phase 3; leave this out for Phase 1)


  1. Combine all of the salad ingredients (except the parsley) in a large bowl.
  2. In a smaller bowl, whisk together all of the dressing ingredients except the optional oil. (If you’re using the oil for Phase 3, add it in a slow, steady stream while whisking constantly until the dressing is thickened.)Toss the salad with the vinaigrette and sprinkle it with chopped parsley.