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Traditional Recipes Redone…Healthier

Chopped Vegetable & Bean Salad

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This recipe is by Canyon Ranch and takes full advantage of this summers fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors. This is hearty enough for a vegetarian lunch or could be portioned smaller for a side dish.

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Chopped Vegetable & Bean Salad

Makes 4 Servings


  • 1/4 cup red wine vinegar
  • 2 tbsps olive oil
  • 1/2 tsp salt
  • 3/4 tsp black pepper
  • 1 head romaine lettuce (chopped)
  • 1/2 cup cucumber (diced)
  • 1/2 cup red bell pepper (diced)
  • 1/4 cup yellow bell pepper (diced)
  • 1/4 cup carrots (diced)
  • 1/4 cup purple onion (diced)
  • 1/4 cup olives (diced black pitted)
  • 3/4 tsp fresh oregano (chopped)
  • 2 tsps fresh basil (chopped)
  • 3/4 cup diced tomatoes
  • 1 cup white beans (cooked, home-cooked or canned, rinsed and drained)
  • 1 cup garbanzo beans (cooked, home-cooked or canned, rinsed and drained)
  • 1/2 cup hearts of palm (chopped)


  1. In a small bowl, mix vinegar, oil, salt, and pepper. Beat well.
  2. In a large bowl, combine remaining ingredients.
  3. Add salad dressing and toss lightly.
  4. Divide equally among 4 salad bowls.
Nutritional analysis per serving: 300 calories, 10 g fat (1 g saturated fat), 42 g carbohydrates, 14 g protein, 12 g fiber

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

One thought on “Chopped Vegetable & Bean Salad

  1. If you wrote an article about life we’d all reach ennmghtenielt.

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