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This is a great FODMAP-friendly summertime salad. It includes fresh corn, green beans, and red bell peppers. It’s a perfect dinner starter or works well as a lunchtime meal.
2 cobs of boiled corn
1 cup or more of green beans
4 spring onions (green part only)
For the Dressing
1 tbs. balsamic vinegar
3 tbs. olive oil
1 tbs. garlic-infused olive oil
1 tsp wholegrain mustard
Salt and pepper
Prepare a mixing bowl of very cold water and ice. Snap off the ends of the green beans and break into bite size pieces. Bring a pot of water to a boil, add the beans. Cook until just cooked, bright green and not limp. Toss right into cold water.
In a large pot, boil water and add the corn. Cook the corn about 10 minutes. Remove and let cool. Cut the corn from the cob, and set aside
Cut the red bell peppers open and deseed. Cut into bite-size pieces
Cut the green tops off the green onions. Chop the top up. Save the onion for other recipes
Chop up the parsley
Gently mix all of the ingredients in a bowl
Mix and shake all of the salad dressing ingredients until it forms an emulsion
Pour the dressing over the salad. Transfer to a serving bowl and serve immediately alongside the remaining salad dressing.
Thanks to www.ibsdiets.org
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More