A Spring tune up for your body: Bring on the beans & strategic snacking

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Deborah made this yummy salad:  Here's the recipe if you want to try it.


Perfect Protein Salad (modified from the PCC Natural Markets recipe)


2 (14-ounce) cans S & W 50% less sodium garbanzo beans

1 English cucumber - peeled, seeded and diced

1 yellow or red bell pepper, seeds removed and diced

4-5 ribs celery, diced

2 carrot, peeled and diced

1/4 red onion, diced

1/2 bunch green onions, diagonally sliced

1/3 bunch parsley, chopped (about ½ cup)


The dressing:

2/3 cup mayonnaise (I used Vegenaise)

2 tablespoons lemon juice

2 tablespoons apple cider vinegar

1 tablespoon chopped fresh dill

1 teaspoon salt

1 tablespoon chopped fresh basil

1 tablespoon minced garlic



In a large bowl mix together garbanzo beans, diced cucumbers, bell peppers, celery, carrots, red onions, green onions and chopped parsley.

Mix together mayonnaise, lemon juice, vinegar, dill, salt, basil and garlic; pour over salad, mixing well.

Modified from the original recipe: http://www.pccnaturalmarkets.com/pcc/recipes/perfect-protein-salad

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