Page 16
May 25, 2016
HEALTHCAREERS
F OOD
Triple Bean Bok-Choy Salad
by P aul a. n eufeldt /t he P oRtland o bseRveR
Fiber and iron-rich beans along with the very healthy and iber rich bok choy make up this quick and easy
salad. The mixture of olive oil, vinegar, and lemon juice gives the dish a tangy lavor without the saturated
fat found in creamy dressings. Serve it as a side dish or over romaine lettuce for a light lunch.
Ingredients:
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1 tablespoon coconut oil
2 cloves inely diced garlic
1/2 cups red onion chopped
1 cup inely chopped whole stalks of bok choy
1/2 cup chopped green onions
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 (15.5-ounce) can garbanzo beans, drained
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1 (15.5-ounce) can kidney beans, drained
1 (15.5-ounce) can black beans, drained and rinsed
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 teaspoon lemon juice
1/2 teaspoon salt
Preparation:
1. Combine coconut oil, garlic,
red onions and bok choy in a
sauce pan, cooking until tender
on medium heat (about 15
minutes).
3. While sauce pan is cooking,
combine bell pepper, green
onions, garbanzo beans, kidney
beans and black beans in a large
bowl.
4. Add cooked garlic, red onions
and bok choy to bowl with beans
and peppers.
5. Whisk together vinegar, oil,
pepper, juice, and salt; pour
over mixture in the large bowl,
stirring to coat. Cover and chill.