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Healthy Spring Bean Salad — Eat to Live Style

This delicious and healthy spring salad emphasizes Dr. Joel Fuhrman’s Eat-to-Live superfoods: beans, brussels sprouts, onion, tomatoes, mushrooms, peppers and asparagus. Make enough of the basic salad mix for several meals. It keeps well. When you are ready to serve the salad, put two heaping cups of the basic salad on a large bed of fresh spinach, then add toppings and dressing. Yummm!

Broadway Bungalow Spring Bean Salad

Broadway Bungalow Spring Bean Salad

makes 3 or 4 large servings


  • 1 15-oz can black beans, rinsed and drained
  • 1 15-oz can kidney beans, rinsed and drained
  • 1/3 cup thinly sliced sweet onion
  • 1/3 cup chopped cilantro
  • 6 spears asparagus, chopped into 1/2 inch pieces
  • 1 cup grape tomatoes, sliced in half
  • 6 brussel sprouts, sliced thinly
  • 1/2 cup red bell pepper, diced
  • 1 cup mushrooms sliced thinly
  • 1 T. olive oil
  • Juice of 1/2 lemon
  • Fresh ground pepper, to taste
  • Oregano to taste

Ingredients for Broadway Bungalow Spring Bean Salad

  1. Assemble all of the ingredients in a large bowl and toss with olive oil and lemon juice.
  2. Season to taste with pepper and oregano.
  3. Serve on a bed of fresh spinach with sliced avocado, chia seeds, sunflower seeds and a drizzle of tahini dressing (see below for dressing recipe)

Tahini Dressing 

makes enough for several salads and dips. Keeps in fridge for a couple of weeks 


  • 1 cup tahini
  • 4 cloves fresh garlic, pressed
  • juice of 1 large lemon (or more, to taste)
  • 1 T miso (barley or rice)
  • Fresh ground pepper, to taste
  • water (just enough to thin the dressing to your liking)
Chopping Techniques for Salad Ingredients
Cut cilantro with scissors. Slice onion super-thin. Rinse and drain canned beans to remove salt. Slice mushrooms and brussel sprouts really thinly and use all of the bell pepper — even the part around the stem.