Four-Bean Soy Salad


1 c. cooked soybeans
1 c. cooked black beans
1 c. cooked pinto beans
1 c. cooked green beans
1 c. celery, chopped
1/2 c. onion, chopped
2 cloves garlic, minced
2 T. lemon juice
2 T. olive oil
1/4 c. fresh parsley, chopped
1/4 t. oregano
1/2 t. salt


Combine all ingredients. Refrigerate and marinate overnight. Serve chilled on lettuce bed. Serves: 8.

Nutritional Information:

Calories per serving: 127; protein: 7 grams; carbohydrate: 15 grams; fat: 5 grams; cholesterol: 0 milligrams; sodium: 148 milligrams.

Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.

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