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Three-Bean Salad

Tuesday, October 20, 2009  |  0 Comment

6 oz. steamed fresh Green Beans
6 oz. steamed fresh Wax Beans
6 oz. cooked Red Kidney Beans, drained
1/2 cup Green Onion, chopped
1/4 cup snipped fresh Parsley

Dressing:

1/4 cup Flax Seed Oil
1/8 cup Bragg Liquid Aminos
2 cloves Garlic, crushed
1/2 tsp. Italian Seasoning

Mix vegetables in large bowl.

Pour dressing over bean mixture, refrigerate 2 hours. Just before serving, remove bean mixture with slotted spoon onto lettuce bed.


Source:

Back to The House of Health 2 by Shelley Young.
Excerpt permission granted by Woodland Publishing

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