Serves 4-6


1 Cup String Beans, Precooked
1 Cup Kidney Beans, Precooked
1 Small Cucumber
1 Cup Garbanzo Beans, Precooked
2 Medium Onions
2 Carrots
Small Bunch of Parsley to equal ½ Cup
½ Cup Pure Oil,  Vegetable or Nut
½ Cup Lemon Juice
2 Tbsp. Carob Syrup or Pure Maple Syrup
½ tsp. Garlic Powder
½ tsp. Oregano
Dash Basil


Pressure cook the kidney beans and garbanzo beans
for 1 hour, or soak them overnight in water, and boil
each for 5 minutes in its own liquid.  
Drain and rinse with cold water.
Steam the string beans for 5-10 minutes until they are
soft and sweet.
Peel the cucumber and slice it very thin.
Finely chop the celery, onions, and parsley.  
Grate the carrots.
Mix together oil, lemon juice, syrup, and spices.
Combine beans and chopped vegetables in large bowl.
Pour dressing over beans.  
Add ¼ Cup water if more liquid is needed
Chill for 1 hour before serving.  Or marinate overnight.
Note:  You can substitute any legume like pinto beans
or black-eyed peas for the garbanzo and red kidney
beans in this recipe.