Life Without Six

Life without the "Top 6 Allergens" can be difficult. T offers recipes, product and restaurant reviews as well as shopping guides to take some of the bite out of grabbing a bite on a restrictive diet.

Recipe: Meditaranean Bean Salad

photo(3)T loves bean dips and salads.  We would sometimes get a really simple salad as a complimentary appetizer when we’d go for Greek food.  That salad has a few ingredients that T can’t eat but it seemed like an easier recipe to try.  Having made it and sampled it, I have to say that some ingredients that are eliminated cannot totally be replaced, but making something that is “different” doesn’t mean that it is worse.  In this case, we believe “different” is still pretty darned tasty… and not unhealthy either.


  • 1 Can White Beans (Rinsed and Drained)
  • 1/2 Medium Red Onion (Chopped)
  • 4 Green Onions Diced
  • 3 Tbsp Trader Joe’s Artichoke Antipasto
  • 1 Tsp Balsamic Glaze
  • 2 Tsp Lemon Juice

In a medium bowl stir all ingredients and then place in a container and refrigerate for at least three hours.

D’s Review: My imediate thought was that it was missing a fish taste that I’m used to.  I’d have diced up some anchovy and added it happily.  That being said it was tasty and the lemon really brought some great brightness.

T’s Review: D might be making a larger batch of this next time he is inclined to give it a shot.  DE-LI-CIOUS!!!


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This entry was posted on January 9, 2014 by in Dip, Easy recipe, Greek Cuisine, Italian Cuisine, Recipes, Veggies.
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