Full of Beans Salad

By Bailey1_

Ingredients

• Vinaigrette:
• 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 (white parts and 3-inches of green), thinly sliced
• 1 cup each (drained and rinsed) canned beans
• Dark-red kidney beans (choose a sugar-free brand)
• Black beans
• Garbanzo beans
• Sea salt and freshly ground black pepper to taste
• 2 Tbls. flat-leaf parsley, for garnish
• 3 Tbls. red-wine vinegar
• 2 tsp. Dijon mustard
• 1/4 tsp. stevia
• Sea salt and black pepper to taste
• 1/3 cup extra-virgin olive oil (for Phase 3; leave this out for Phase 1)

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

Combine all of the salad ingredients except parsley in a large bowl. In a smaller bowl, whisk together all of the dressing ingredients except the optional oil. (If you are 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. Refrigerate for 30 minutes or more for the best flavor. Sprinkle with parsley before serving. Consider topping with sliced avocado for Phase 3.