Mild Bean Chutney

Tonight, we made Dr. Fuhrman's Mild Bean Chutney. It was VERY good! I was surprised because I thought it was going to be bland. I haven't been adding any salt to anything and things have seemed pretty bland. Maybe I'm getting used to it!

I made some organic pinto beans from dry beans the other day and they tasted salty to me, even though I hadn't added any.

Ok, for the chutney...

Mild Bean Chutney from Dr. Fuhrman's Disease-Proof Your Child.

Serves 4-6 (we doubled it)

1 c. diced tomatoes
1 c. shredded green cabbage
1 c. shredded carrots
1 c. diced green peppers
1/2 lemon
1/2 c. diced red onions (we omitted this because we don't like raw onions)
1 c. frozen corn, defrosted
1 c. chickpeas (I used Great Northerns)
1 c. frozen green peas, defrosted
1 tsp. cumin
1 T. wine vinegar or raisin vinegar (In keeping with tradition, I forgot this ingredient....I think I have a problem!)
1 tsp. Mrs. Dash
1 tsp. garlic powder
1 c. red kidney beans
1 c. black beans

Add the tomatoes to a small covered pot and steam the shredded cabbage, carrots, and green peppers for only 5 minutes on the lowest flame possible in the pot. (Mine was a little over-steamed, but it still tasted good.) Stir in juice of 1/2 lemon and the diced red onions, corn, peas, spices, and beans. (See? It said nothing about the vinegar, so that's probably why I forgot it!)

Serve cold on top of shredded lettuce.

Delicious and very filling! My 15 yr. old son had a huge plateful and went back for seconds. Try it, you'll like it!