1-15 oz. can chick peas
1 cup cooked wheat berries…

This is from one of the John and Mary McDougall cookbooks (Maximum Weight Loss I think). It is not 100% strict for Fuhrman because of the (small amount of) sugar, so feel free to modify or eliminate. I like this as a tasty alternative to lettuce-based salads.

1 seedless cucumber, washed and cut into 1/2″ dice
1/2 of 1 medium mango, cut into 1/3″ dice…

6 ears of corn
1 can of black beans…

basmati rice (cooked according to directions)
black beans (cooked according to directions)…

A sweet, just-picked tomato is key to this refreshing two-bean salad. Use one from your own garden or shop at a local farmer’s market.

This delicious, slightly spicy salad is perfect summer fare. The soymilk/coconut extract combination adds an exotic richness.

This dish features the bright flavors of Provence, highlighting artichokes, sun-dried tomatoes and fresh rosemary. If you double the recipe, you can have an excellent lunch served at room temperature the next day. Offer the chickpea salad on a bed of mixed baby greens (mesclun) for a light and colorful presentation.

I never eat it in pita bread…I usually just put the bean salad on top of lettuce and eat it as a salad. But, I am sure a pita would be good too!

This recipe originally called for 2 Tbs. olive oil to go in as well (I guess in the dressing), but I left it out and it was great. I think this would also work with any other grain you would like–brown rice, amaranth, millet, barley…I love dill, but you could add whatever fresh herb you have growing in your garden!