3-Bean Salad - Phase I
 

1 19 oz. can green beans
1 19 oz. can yellow (wax) beans
1 19 oz. can kidney or black or mixed beans

Rinse the beans under cold water and drain well.

Add chopped onion, celery, parsley, red pepper.
Season with salt and pepper and coriander or cumin. I sometimes add chili powder.

Add olive oil and vinegar and stir it up. (You can use Italian dressing instead of the oil and vinegar.)

Let it marinate in the fridge for a few hours or overnight. It keeps well. I sometimes throw it on top of greens and serve with a hard boiled egg for lunch.

A serving would be a cup of this which keeps your legume serving to the recommended ½ cup. Using 19 oz. cans, this makes about 6+ cups.

Sounds great, Ruth! Thanks for adding this!

1/2 cup legume limitation?
 

Hi,

I didnt know there was a limitation on the amount of legumes you can eat. I thought one of the great things about this diet was that you didnt have to measure and could eat until you didnt want any more. I think I may have exceeded this limit in the past week. Sniff....

Jennifer :dizzy: