Ingredients
8 oz (227 g) green beans, trimmed
8 oz (227 g) yellow beans, trimmed
1 cup (250 mL) shelled soy beans (edamame)
1 can (19 oz/540 mL) sodium reduced chickpeas, drained and rinsed
2 stalks celery, thinly sliced
1 large red bell pepper, chopped
1/4 cup (60 mL) apple cider vinegar
1/2 tsp (2 mL) fresh ground pepper
1/4 cup (60 mL) each chopped fresh basil and parsley or mint
Directions
1In 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.
2Meanwhile, in a large bowl, combine chickpeas, celery, green onions and red pepper. Add bean mixture to bowl.
3In 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:
1If you prefer, use all green beans or all yellow beans.
2If shelled soy beans are not available use lima beans or 1 cup (250 mL) of your favourite sodium reduced canned bean, drained and rinsed.
Nutritional Information per serving (1 cup/250 mL)
1Calories 116,Protein 6 g, Total Fat 4 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Carbohydrates 16 g, Sugar 4 g, Fibre 5 g, Sodium 145 mg, Potassium 329 mg
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