Fresh Green Bean Salad

There is nothing like fresh Green Beans even plain, and along side these other ingredients, this fresh green bean salad is kicked up a notch.  Green beans are a great immune enhancer and they have a low glycemic index thus regulating blood sugar. 


I’ve been known to have a huge dish of fresh steamed green beans for lunch with a little salt and pepper and a drizzle of red wine vinegar. There are any number of recipes for green beans, but if you’re strapped for time, just steam fresh or frozen for a few moments for a quick lunch. They are low in calories and are filling.


They are also packed with other nutrients that benefit your eyes, bones and  help to fight those ubiquitous free radicals. 


I remember sitting around with my aunts and snapping the ends off of the beans they had just plucked from their garden. I like to have my grandchildren help me pluck the ends off of mine. 


Fresh Green Bean Salad
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  1. Carol Fitzgerald
  1. 2 large packages frozen green beans
  2. 1 can Chick Peas or Garbanzo Beans (two names, same bean)
  3. 1 can Pinto Beans
  4. 1 (10-ounce) package frozen corn
  5. 1 red onion, diced
  6. 1 medium tomato, diced
  7. 6 green onions, sliced thin
  8. 1/2 cup cilantro or parsley
  9. Juice of one lemon
  10. Sea Salt and freshly ground black pepper, to taste
  11. A drizzle of olive oil, about 1/4 cup
  12. A drizzle of red wine vinegar, about 1/4 – 1/2 cup
  1. Mix all together and serve at room temperature. If you refrigerate and serve it the next day, you might want to warm it up a bit.
Vegan Recipes
Carol Fitzgerald
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