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.
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
- 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.
Learn about food safety.
Recipe developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.
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.
