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Full of Beans Salad
Phase 1 and 3 | Serves 6 | Prep time: 15 minutes | Total time: 15 minutes
Ingredients
- 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
Vinaigrette:
- 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)
Directions
- Combine all of the salad ingredients (except the parsley) in a large bowl.
- 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.
Phase 1 and 3 | Serves 6 | Prep time: 15 minutes | Total time: 15 minutes
Ingredients
- 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
Vinaigrette:
- 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)
Directions
- Combine all of the salad ingredients (except the parsley) in a large bowl.
- 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.