From: Blaney, D and Diehl, H. “Bean Salad.” The Optimal Diet. The Official CHIP Cookbook. Autumn House Publishing, 2009. 86. Print.
1 can cut beans, yellow
1 can cut beans, green
1 can kidney beans
1 can garbanzo beans
½ cup green bell pepper, finely diced
½ cup red bell pepper, finely diced
½ cup celery, finely diced
¼ cup parsley, minced (opt)
½ cup onions, finely diced
1/3 cup lemon juice
3 Tbs olive oil
1 Italian salad dressing packet (optional, can replace
with ½ tsp salt)
Directions:
1. Drain and rinse beans
2. Mix first 9 ingredients
3. In a separate bowl, mix together lemon juice, olive oil, and salad dressing packet
4. Add dressing to bean mixture and mix thoroughly
5. Marinate in refrigerator a couple of hours before serving
Tips: use 1 ½ cup measurements of home-cooked beans in place of the canned beans; add or substitute your favorite fresh vegetables to vegetables listed; use 1 jar fat free Italian dressing in place of lemon juice, olive oil, and dressing packet
1 can cut beans, yellow
1 can cut beans, green
1 can kidney beans
1 can garbanzo beans
½ cup green bell pepper, finely diced
½ cup red bell pepper, finely diced
½ cup celery, finely diced
¼ cup parsley, minced (opt)
½ cup onions, finely diced
1/3 cup lemon juice
3 Tbs olive oil
1 Italian salad dressing packet (optional, can replace
with ½ tsp salt)
Directions:
1. Drain and rinse beans
2. Mix first 9 ingredients
3. In a separate bowl, mix together lemon juice, olive oil, and salad dressing packet
4. Add dressing to bean mixture and mix thoroughly
5. Marinate in refrigerator a couple of hours before serving
Tips: use 1 ½ cup measurements of home-cooked beans in place of the canned beans; add or substitute your favorite fresh vegetables to vegetables listed; use 1 jar fat free Italian dressing in place of lemon juice, olive oil, and dressing packet
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