A Daily Webzine Celebrating The Wonder Of Individuality & The Blood Type Diet®

Greens and Beans Salad


By Kristin O’Connor

This delicious salad is excerpted from Personalized Living Using the Blood Type Diet® e-cookbooks.
Salad Ingredients:

  • 1 head escarole
  • (Type O – 1/2 cup canned adzuki beans)
  • (Types A and AB – cooked or canned pinto beans)
  • (Type B – canned white beans) rinsed and drained
  • 2 cups snap peas
  • 4 cups string beans


  • 1 tablespoon chopped mint
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon ground cumin
  • 1 clove garlic, minced
  • 1/2 teaspoon honey (O and AB Non-Secretors substitute agave)
  • 1/4 cup olive oil
  • Sea salt to taste

How to Make it:

  1. Wash escarole and pat dry. Tear into a large serving bowl, top with beans and set aside.
  2. Boil snap peas and string beans for 3 minutes, and shock in a large bowl of ice water to stop the cooking process. Lay the peas and beans on a kitchen towel to dry and add to escarole.
  3. Make dressing by whisking mint, lime juice, cumin, garlic, honey/agave, olive oil, and sea salt in a small bowl. Drizzle over salad and serve.

Recipe Photo: © Kristin O’Connor


Kristin O’Connor is a wellness chef, cooking show producer, and food consultant. After suffering from multiple health issues that were unsuccessfully treated with traditional medicine, O’Connor sought alternative means of healing and changed her diet. As an associate producer, she assisted in developing cooking shows for Food Network and the Cooking Channel. Personalized Living Using the Blood Type Diet is her first cookbook series.

Categories: Guest Authors, Recipes, Recipes: All Types, Recipes: Salads

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