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.

Prep time
15 min
Cook time
5 min
Servings
8
Prep time
15 min
Cook time
5 min
Servings
8

Ingredients

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

Directions

  1. 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.
  2. In a large bowl, combine chickpeas, celery, green onions and red pepper. Add bean mixture to bowl.
  3. 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.

Tips

  • You choose the beans. If you prefer, use all green beans or all yellow beans.
  • If shelled soybeans are not available, use lima beans or your favourite sodium-reduced canned bean, drained and rinsed.
  • Little chefs can trim beans using their hands to snap off the ends. They can also whisk dressing ingredients together.
  • You can make the salad ahead, cover and refrigerate for up to 2 days.