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

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.