Bean Salad with Oil and Lemon Dressing


  • 3-4 Cups of beans, drained: These can be any beans you want, canned or freshly cooked by you.some ideas, edamame, garbanzo, white beans, fava, kidney, pinto, black beans, grean beans, yellow waxed
  • 1/2 Cup virgin olive oil
  • Zest and juice 2-3 lemons you can use lime juice instead or 6 TBS vinegar
  • 1/2 Cup fresh parsley or 1/2 cup fresh cilantro
  • 2 or more cloves sliced garlic
  • 1 Cup celery chopped
  • 1/2 Cup red or yellow onion chopped
  • 2 TBS Tarragon or 2 TBS italian herbs or use your favorites( such as Curry, Garam Masala, Herbes de Province)
  • Optional, you may add any of the following 1/2 cup bell pepper (any color) fresh chili, chili powder or flakes, shredded cabbage,1/2 chopped carrot or your favorite.


Step 1

Over a low heat in a small pan saute garlic for a couple minutes, do not let it brown or bubble a lot. You are removing that strong burning flavor of raw garlic.

Step 2

Mix all the ingrediants together including the garlic and warm oil. at this point if you want more olive oil or lemon juice add some.

Step 3

Add salt and pepper to your taste.

Step 4

Refrigerate for at least 4 hours. Serve cold.

Step 5

This will last for several days if kept refrigerated.

This will work on the BSS Basic and Advanced plans.

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