This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Once a week, take a bean to lunch. You probably know that beans are a high-fiber, high-protein food. But did you know that they’re also high in potassium? Note: Some canned beans can have less potassium and more than 100 times more sodium than the beans you buy dried and cook yourself. Enough said.

Bonus recipe–Three-Bean Salad:

Cook and drain 1 cup each of white marrow beans and red kidney beans. Steam for 5 minutes 1 cup of fresh green beans cut into 1-inch pieces. In a small bowl, mix 1 1/2 tablespoons of olive oil, 3 tablespoons of red wine vinegar, 2 cloves of minced garlic, 1/4 teaspoon of dried oregano and 1/2 teaspoon of black pepper. Pour mixture over beans and chill overnight to develop flavor. Before serving, add 1 large Bermuda or red onion (thinly sliced and separated into rings), 2 stalks of thinly sliced celery and 2 tablespoons of minced parsley. Toss and serve on romaine or other lettuce leaves. Makes 6 servings.