Canada / Canada's food guide
Mixed bean salad
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.
Ingredients
- 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
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
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.
