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, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
