Mixed Bean Salad

By: Sarah Holvik, B.Sc. Nutritional Science
 
This easy bean salad is a great one to accompany your meal, especially a vegetarian meal as the beans provide lots of added protein.  The parsley is great for keeping your breath fresh, and also helps to keep your immune system healthy.
 
1 can (16 oz.) cut green beans, drained
1 can (16 oz.) kidney beans, drained
1 can (16 oz.) garbanzo beans, drained
1/2 cup chopped fresh parsley
1 cup olive oil
1/2 cup vinegar (cider vinegar works really well)
2 tbsp. finely chopped onion
2 tbsp. chopped fresh basil 
2 tbsp. chopped fresh oregano
1 tsp. dry mustard
Salt and pepper to taste
2 cloves garlic, crushed
 
 
Mix beans and parsley in large bowl. Shake remaining ingredients in tightly covered container, pour over beans, cover and refrigerate, stirring occasionally, at least 3 hours, but no longer than 24 hours. Serve with any meal for a great fiber boost.
 
Vancouver Nutritionist Sarah Holvik is the owner of nutrition consulting company Manna Health Group. She welcomes questions at sarah@activelivingprogram.com.