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Quick and Easy Bean Salad

By Joel Fuhrman, M.D.

5.0

(1)

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Photo by Lisa Fuhrman

Recipe information

  • Yield

    2 servings

Ingredients

1 1/2 cups cooked or 1 (15-ounce) can low-sodium or no-salt-added cannellini beans or other white beans, drained
1/2 small red onion, chopped
1 tomato, chopped
1/2 cup chopped parsley
1 tablespoon balsamic vinegar
1 teaspoon no-salt seasoning blend, adjusted to taste

Preparation

  1. Step 1

    Mix all the ingredients in a bowl.

    Step 2

    Serve cold as a salad or heat in the microwave for a warm entrée.

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From Eat to Live Quick & Easy: 131 Delicious Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health © 2017 by Joel Fuhrman. Reprinted by permission of Harper One, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsSaladCannellini BeanWhite BeanBean and LegumeVegetableRed OnionOnionRoot VegetableParsleyHerbs & SpicesTomatoSideLunchDinnerDairy FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerNo-CookHarper CollinsCookbooks

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