Traditional bean salad takes on a new flavor and a nutritional boost with edamame soybeans and canola oil! The beans add fiber while canola oil adds healthy fats. Canola oil is low in saturated fat, trans fat free and high in monounsaturated fat.
2 cups fresh, green beans, trimmed, cut into 1 1/2 inch (3.5cm) pieces 500 mL
1 can (16oz/398 mL) dark red kidney beans, drained and rinsed
1 can (16oz/398 mL) garbanzo beans, drained and rinsed
1 1/2 cups frozen or fresh shelled edamame soybeans 375 mL
3/4 cup chopped red onion 175 mL
1/2 cup rice vinegar 125 mL
1/2 cup granulated sugar 125 mL
1/4 cup canola oil 60 mL
1/4 tsp kosher salt 1 mL
1/4 tsp fresh ground black pepper 1 mL
Yield: 12 servings
Nutritional Analysis Per Serving: Calories 210 Fat 7 g Saturated Fat 0 g Cholesterol 0 Carbohydrates 32 g Fibre 7 g Protein 8 g
Recipe and photograph courtesy of CanolaInfo Virtual Test Kitchen - canolainfo.org.