The ultimate mixed bean salad

A summertime staple, this version is sure to please with its fresh taste and colourful hues. Loaded with vegetables, it’s not only bright and delicious but packed with heart-healthy nutrients.

This recipe has been adapted to include Health Canada’s food safety guidance.

by Emily Richards PH Ec.

116 cal Serves 8

Prep time 0h 15m

Cook time 0h 5m

Total time 0h 20m

Directions

Step 1

Wash hands with soap and warm water for at least 20 seconds. Clean and dry all food preparation surfaces.
Step 2

Gently rinse all vegetables under cool running water before preparing the ingredients.
Step 3

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 2 inch (5 cm) pieces. Set bean mixture aside.
Step 4

Meanwhile, in a large bowl, combine chickpeas, celery, green onions and red pepper. Add bean mixture to bowl.
Step 5

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

If you prefer, use all green beans or all yellow beans.
If shelled soy beans are not available use lima beans or 1 cup (250 mL) 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.