There is nothing like fresh Green Beans even plain, and alongside these other ingredients, this fresh green bean salad is kicked up a notch.  Green beans are a great immune enhancer and they have a low glycemic index thus regulating blood sugar.

I’ve been known to have a huge dish of fresh steamed green beans for lunch with a little salt and pepper and a drizzle of red wine vinegar. There are any number of recipes for green beans, but if you’re strapped for time, just steam fresh or frozen for a few moments for a quick lunch. They are low in calories and are filling.

They are also packed with other nutrients that benefit your eyes, bones, and help to fight those ubiquitous free radicals.

I remember sitting around with my aunts and snapping the ends off of the beans they had just plucked from their garden. I like to have my grandchildren help me pluck the ends off of mine.


Fresh Green Bean Salad


  • 2 large packages frozen green beans
  • 1 can Chick Peas or Garbanzo Beans (two names, same bean)
  • 1 can Pinto Beans
  • 1 (10-ounce) package frozen corn
  • 1 red onion, diced
  • 1 medium tomato, diced
  • 6 green onions, sliced thin
  • 1/2 cup cilantro or parsley
  • Juice of one lemon
  • Sea Salt and freshly ground black pepper, to taste
  • A drizzle of olive oil, about 1/4 cup
  • A drizzle of red wine vinegar, about 1/4 – 1/2 cup


  • Mix all together and serve at room temperature. If you refrigerate and serve it the next day, you might want to warm it up a bit.