If your goal is to eat the rainbow…
The Rainbow Chart is excerpted from Healthy Eating for Life to Prevent and Treat Cancer by PCRM with Vesanto Melina, M.S., R.D.
…I have a simple bean salad just for you!
Inspired by a PCRM salad recipe, this colorful entrée salad features beans (calcium, iron, protein, fiber, and more!) and colorful veggies.
Eat the rainbow!
Rainbow Bean Salad
Ingredients
- 1 can corn
- 1 can black beans
- 1 can mixed beans (I use pinto, kidney, black)
- 1/4 cup finely diced red onion
- 2 small tomatoes, diced
- 1/2 cup diced green onion
- 1/4 cup chopped fresh basil
- 1/4 cup fat-free dressing (optional)
- 2 heads romaine lettuce
- Fresh ground black pepper (optional)
Instructions
Rinse and drain canned corn and beans.
Add corn, beans, and all other ingredients, except the lettuce and pepper, to a large mixing bowl. Toss well.
Chop lettuce, plate, and serve with the bean salad.
Add black ground pepper to taste.
YIELD: Serves 4
A word about the dressing. Obviously you can go with a basic vinegar and oil dressing – or omit oil all together – but as I was making this dressing I remembered that Terrapin Ridge Farms had sent me a variety of vegan, oil-free dressings and marinades to sample. I grabbed the Garlic & Herb Vinaigrette
Ingredients: Apple cider vinegar, water, agave nectar, fresh garlic, balsamic vinegar, sea salt, xanthan gum, spice.
It’s excellent on this salad!
When making vegan meals, how do you make sure to eat the rainbow?
