Reprinted from The Blood Type Diet Website (www.dadamo.com)

Quick Green Bean Salad
6 votes

Contributed by: Lasse NEAdded: Nov 16, 2007 at 07:12 AM



Best Used By Blood Types:
  • Type A (5 beneficials)
  • Type A Non Secretor (4 beneficials)
  • Type AB (2 beneficials)
  • Type AB Non Secretor (3 beneficials)
  • Type B (1 beneficials)
  • Type B Non Secretor (2 beneficials)
  • Type O (2 beneficials)
  • Type O Non Secretor (2 beneficials)
Category:
  • Salad
Ingredients:
  • 300-500 g Green Beans (frozen)
  • 1 small onion
  • 1 Tablespoon lemon juice
  • 3 Tablespoons olive oil
  • sea salt
How to make it:
  1. Cook the green beans in a small amount of water until they are crisp and tender for only a few minutes.
  2. Cook them for as short a time possible and with only a small amount of water to preserve nutritional value and tenderness. I would suggest you use frozen beans, to save time on preparation and their nutritional value is often excellent. Steam them directly from the freezer for 3-4 minutes on low heat in a boiling cup of water.
  3. Now drain the beans and mix them with a finely cut onion and the dressing made of whisked lemon juice, salt and olive oil.
  4. Serve and enjoy!
  5. Variation:
  6. You can add a teaspoon of dijon mustard to the dressing, making it taste different and easier to hold together.
  7. If you dare you can replace the lemon juice with a good Balsamico vinegar, or perhaps the more healthier alternative - lime juice.
  8. For onions you can use any kinds. I usually make it with white onion, but you can use red- or spring-onions according to price, availability and your own adventurousnesses.
  9. NB.
  10. Frozen vegetables. Contrary to what most might think, frozen vegetables normally has a high nutritional value, even compared to so called fresh vegetables. Its because 'fresh' vegetables bought from stores, often have been decaying for several days prior to your purchase. Frozen vegetables are often preserved right after they have been reaped.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Onion (Red/Spanish/Yellow/Whit...1 ,2 B B N N N B B B
Green/Snap/String Bean1 ,2 ,3 B B N N N N N N
Olive Oil1 ,2 B B B B B B B B
Sea Salt2 N N N N N N N N
Lemon/Lemon Juice2 B B B B N N N N


BTD Variations and Substitutions Analysis:

Fruit/ Fruit Juice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Lime/Lime Juice2 B N N B N N N N

Condiment Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Vinegar (Balsamic/White/Red/Ri...2 ,3 A A A A N N A A
Mustard (wheat-free, vinegar-f...2 N N N N N N N N

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients which may have a high mold count.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Nov 16, 2007 at 08:16 AM By: Rodney