Salad Ingredients
1/2 cup red onion, chopped
1 medium cucumber, chopped (about 3/4 cup)
1/2 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 can (15 oz) chickpeas (drained)
1 can white kidney beans (drained)
1 can kidney beans (drained)
Optional: Sliced cherry tomatoes or 1/4 cup corn
For the dressing
1/4 cup extra virgin olive oil (EVOO)
1/4 cup vinegar (I use red wine vinegar)
1 tablespoon fresh lemon juice
1/2 tea garlic/onion powder
1/2 tea dried thyme
1/2 tea sea salt
1/4 tea black pepper
Directions
Combine the “salad ingredients” so that the beans, vegetables and herbs are well mixed. Feel free to substitute the beans I’ve listed and use what you like. Once I made this using black beans instead of kidney beans and I thought it was even better! Make the dressing in a separate small bowl and whisk together until smooth. Pour onto the salad and chill for an hour. Garnish with cilantro or parsley if desired.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
