The ultimate mixed bean salad

This version is sure to please with its fresh taste and colourful hues. Make this salad a day ahead to let the zippy dressing soak into the beans.

Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 8

Ingredients
  • 227 g (8 oz) green beans, trimmed
  • 227 g (8 oz) yellow beans, trimmed
  • 250 mL (1 cup) shelled soy beans (edamame)
  • 1 can (540 mL/19 oz) sodium reduced chickpeas, drained and rinsed
  • 2 stalks celery, thinly sliced
  • 2 green onions, sliced
  • 1 large red bell pepper, chopped
  • 60 mL (1/4 cup) apple cider vinegar
  • 15 mL (1 tbsp) Dijon mustard
  • 15 mL (1 tbsp) canola oil
  • 2 mL (1/2 tsp) fresh ground pepper
  • 60 mL (1/4 cup) each chopped fresh basil and parsley or mint
Directions
  1. In a saucepan of boiling water, cook green and yellow beans and soy beans 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. Meanwhile, 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 soy beans are not available use lima beans or 250 mL (1 cup) of your favourite sodium reduced canned bean, drained and rinsed.
  • Little chefs can help trim the beans using their hands to snap off the ends. They can also whisk the dressing together.
  • This salad keeps on giving. Make ahead, cover and refrigerate for up to two days. Pack some salad with a handful of cheese and crackers for a quick and easy lunch.

Categories: vegetarian, 30 minutes or less

Learn about food safety

Recipe developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.

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