With most fruits and vegetables being off the menu during the strict elimination phase of the RPAH Elimination Diet, sides become a challenge. Actually, boring is probably more accurate here, since it’s a rotation of brussels sprouts or green beans. So discovering this Pear and Bean Salad in the Friendly Food Cookbook is a very welcomed and flavorful change.
I’ll admit that I was a little skeptical of the combination of beans, green beans, and pears. And I was more than a little nervous about the dressing, having never had citric acid in food before (I have it in the house for bath bomb making). All of that fell to the wayside when I took the first bite.
The explosion of flavors and textures were just delightful. And to enjoy beans again! My mouth and heart and belly were oh, so happy.
Speaking of beans, you can use whatever beans you like, have on hand, and/or tolerate! I’ve used chickpeas instead of the pinto beans, and plan on trying it again with white beans of some kind. I’ve also added a sprinkle of poppy seeds for some texture and they have also been a fun addition (minus the fact that they get stuck in my teeth ?).
(Can you tell I like this recipe?)
Tl:dr don’t be afraid and MAKE THIS RECIPE so that you can enjoy it with all of your favorite dishes.
Pear + Bean Salad
- 1 15 oz can pears* drained and chopped
- 1 15 oz can red kidney beans drained and rinsed
- 1 15 oz can pinto beans drained and rinsed
- 1-2 green onions chopped
- 1 cup green beans chopped and blanched
- 3 tbsp canola oil or rice bran oil
- ¾ tsp citric acid
- ½ tsp sugar
- ½ tsp salt
- 1 clove garlic minced
- 3 tbs water
- Combine the pears, beans, green beans, green onions, and green beans in a medium sized bowl and mix together gently.
- For the dressing: combine oil, citric acid, sugar, salt, garlic, and water in a measuring cup or small bowl and stir to combine.
- Pour the dressing over the pear and bean mixture and stir to combine.
- Chill for 1 hour before serving for best results.