The Fat Resistance Diet: 5 Bonus Recipes

Mexican Salad

Makes 4 servings

15-ounce can garbanzo beans
15-ounce can black beans
2 tomatoes, diced
1 red or yellow bell pepper, diced
1/2 cup chopped scallions
1/2 cup chopped celery
1/4 cup chopped fresh cilantro or parsley
2 garlic cloves, minced
1/4 teaspoon cumin
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon walnut oil
Juice of 1 lime
2 cups mixed salad greens

Rinse the beans with cold water and drain. In a large bowl, toss the garbanzos, black beans, tomatoes, bell pepper, scallions, celery, cilantro, garlic, cumin, salt, and pepper. Dress the salad with the walnut oil and lime juice. Serve over mixed salad greens.

Nutrition facts per serving: 245 calories, 12g protein, 39g carbohydrate, 5g fat (0g saturated), 11g fiber