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.
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
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.