Pear + Bean Salad
Looking for an easy (and delicious) side to break up the monotony of the same old same old? This Pear + Bean Salad is just the ticket. Fresh, flavorful, and extremely easy to make, you’re taste buds will thank you.
- 1 (15 oz) can pears* (drained and chopped)
- 1 (15 oz) can red kidney beans (drained and rinsed)
- 1 (15 oz) can pinto beans (drained and rinsed)
- 1-2 stalks green onions (chopped)
- 1 cup green beans (chopped and blanched)
- 3 tbsp canola oil (or rice bran oil)
- 3/4 tsp citric acid
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 clove garlic (minced (1/2 tsp))
- 3 tbsp water
Combine the pears, beans, green beans, green onions, and green beans in a medium sized bowl and mix together gently.
For the dressing: combine oil, citric acid, sugar, salt, garlic, and water in a measuring cup or small bowl and stir to combine.
Pour the dressing over the pear and bean mixture and stir to combine.
Chill for 1 hour before serving for best results.
*Be careful which canned pears you use, as some are packaged in high fructose corn syrup and other unsafe ingredients. I use Del Monte Light Pears that are packed in water and sugar.
This recipe is safe for the strict elimination phase of the RPAH Elimination Diet and is also FAILSAFE friendly, gluten free, dairy free, and low salicylate.