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The ultimate mixed bean salad

Here is another recipe that can be used for multiple purposes if made in large enough quantities. It can be easily accessible to have it with a meal or as a snack. 


  • 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 (¼ cup) apple cider vinegar
  • 15 mL (1 tbsp) Dijon mustard
  • 15 mL (1 tbsp) canola oil
  • 2 mL (½ tsp) fresh ground pepper
  • 60 mL (¼ cup) each chopped fresh basil and parsley or mint


  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.


  • 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.

For more recipes that follow Canada’s Food Guide, check out Health Canada’s recommendations : Canada’s Food Guide Recipes.