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…

3 cups peeled and cubed (1/2 inch) English Cucumber
3 cups cubed (1/2 inch) seedless watermelon…

1 ear fresh white or yellow corn
1/2 bunch cilantro, finely chopped…

6 ears of corn
1 can of black beans…

3 cups cooked long grain brown rice
2/3 cup chopped fresh parsley…

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.

2 cups carrots
1 medium ripe bell pepper…

2 beets, peeled and shredded
1/2 cup walnuts…

1 medium cucumber
1 medium tomato…

3 medium zucchini, washed, shredded
2 crisp apples, washed, cored, diced…

2 cups diced jicama
1 carrot — in 1-inch strips…

2 1/2 pound Yukon Gold potatoes — scrubbed, cut into 1-inch chunks
olive oil cooking spray…

2 lbs. new red potatoes
1 cup petite frozen peas — defrosted (see note)…

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