Weight loss

The South Beach Diet
The South Beach diet is a diet invented by Miami, florida-area cardiologist arthur agatston which emphasizes that one should consume "good carbohydrates" instead of "bad carbs" and "good fats" instead of "bad fats"
Agatston invented his system for his cardiac patients, as a consequence of his detailed study of scientific studies completed on other nutritional studies.
Good foods include, broiled ham, turkey breast, seafood, parmesan cheese, pistachios, lowfat yoghurt and certain vegetables, such as kidney beans, cauliflower and sprouts.

Ensalada Guanajuato (Five Bean Salad Guanajuato Style) Recipe

	Category	Bean Recipes
	Views	43
	Ratings	0

Ingredients And Procedures

1 c Drained OR canned cooked

-pinto beans 1 c Drained cooked black beans

1 cn (8-3/4 oz) garbanzo beans,

-drained 1 cn (8 oz) cut green beans,

-drained 1 c Drained canned wax beans

1/2 Green pepper, cut in thin

-strips 1/4 Red onion, thinly sliced

6 tb Vegetable oil

3 tb Vinegar [I increased vinegar

-by 50 percent. K.B.] 1/2 ts Salt

1/4 ts Dried leaf oregano, crushed

1/8 ts Garlic powder

Freshly ground black pepper 1 Tomato, chopped, drained

3 tb Mayonnaise

If cooking your own pinto and black beans, cook until firm-tender and not mushy. Combine pinto beans, black beansm garbanzo beans, green beans and wax beans in a large bowl. Add green pepper and red onion. In a small bowl, mix oil, vinegar, salt, oregano, garlic powder and black pepper to taste. Pour over salad and toss gently but thoroughly. Cover and refrigerate overnight. Just before serving, add tomatoes and mayonnaise. Toss until well blended. Makes 6 to 8 servings. From: MEXICAN COOKERY by Barbara Hansen, HP Books, Tucson, 1980. ISBN 0-89586-038-4 Shared by: Karin Brewer, Cooking Echo, 5/93

Rate this recipe!

Post this recipe to your site

<h1>Ensalada Guanajuato (Five Bean Salad Guanajuato Style)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Drained OR canned cooked <P>-pinto beans 1 c Drained cooked black beans <P>1 cn (8-3/4 oz) garbanzo beans, <P>-drained 1 cn (8 oz) cut green beans, <P>-drained 1 c Drained canned wax beans <P>1/2 Green pepper, cut in thin <P>-strips 1/4 Red onion, thinly sliced <P>6 tb Vegetable oil <P>3 tb Vinegar [I increased vinegar <P>-by 50 percent. K.B.] 1/2 ts Salt <P>1/4 ts Dried leaf oregano, crushed <P>1/8 ts Garlic powder <P>Freshly ground black pepper 1 Tomato, chopped, drained <P>3 tb Mayonnaise <P>If cooking your own pinto and black beans, cook until firm-tender and not mushy. Combine pinto beans, black beansm garbanzo beans, green beans and wax beans in a large bowl. Add green pepper and red onion. In a small bowl, mix oil, vinegar, salt, oregano, garlic powder and black pepper to taste. Pour over salad and toss gently but thoroughly. Cover and refrigerate overnight. Just before serving, add tomatoes and mayonnaise. Toss until well blended. Makes 6 to 8 servings. From: MEXICAN COOKERY by Barbara Hansen, HP Books, Tucson, 1980. ISBN 0-89586-038-4 Shared by: Karin Brewer, Cooking Echo, 5/93 <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-search.co.uk" title="Free recipe">free recipes</a>