Mixed bean salad

Name: Mixed bean salad
Yield: 8 servings
Cuisine: Canada
Ingredients: green beans, trimmed 375 mL (1½ cups); yellow beans, trimmed 375 mL (1½ cups); shelled soybeans (edamame) 250 mL (1 cup); sodium-reduced chickpeas, drained and rinsed 1 can (540 mL/19 oz); celery, thinly sliced 2 stalks; green onions, sliced 2; red bell pepper, chopped 1; apple cider vinegar 60 mL (¼ cup); Dijon mustard 15 mL (1 tbsp); vegetable oil 15 mL (1 tbsp); ground pepper 2 mL (½ tsp); chopped fresh basil and parsley or mint 60 mL (¼ cup) each

This salad is sure to please everyone with its fresh taste and colourful hues. Make it a day ahead to let the herb vinaigrette soak into the beans. Pack with a handful of cheese and crackers for a quick and easy lunch.

Original source ↗

Ingredients

ServingsServes 8Original: Serves 8

green beans, trimmed375 mL (1½ cups)
yellow beans, trimmed375 mL (1½ cups)
shelled soybeans (edamame)250 mL (1 cup)
sodium-reduced chickpeas, drained and rinsed1 can (540 mL/19 oz)
celery, thinly sliced2 stalks
green onions, sliced2
red bell pepper, chopped1
apple cider vinegar60 mL (¼ cup)
Dijon mustard15 mL (1 tbsp)
vegetable oil15 mL (1 tbsp)
ground pepper2 mL (½ tsp)
chopped fresh basil and parsley or mint60 mL (¼ cup) each

Method 3 steps

In a saucepan of boiling water, cook green and yellow beans and soybeans for 3 minutes, drain well and rinse under cold water to chill. Cut green and yellow beans into 5 cm (2 inch) pieces. Set bean mixture aside.
In a large bowl, combine chickpeas, celery, green onions and red pepper. Add bean mixture to bowl.
In a small bowl, whisk together vinegar, mustard, oil and pepper. Pour over bean mixture and toss to coat. Add basil and parsley and toss again.