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 (16 ounces/398 mL) dark red kidney beans, drained and rinsed
1 can (16 ounces/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
1/2 cup granulated sugar 125 mL
1/4 cup canola oil 60 mL
1/4 teaspoon kosher
salt 1 mL
1/4 teaspoon fresh ground black pepper 1 mL
Cook green beans until tender crisp. Drain.
In a bowl, combine kidney and garbanzo beans. Stir in edamame soybeans,
red onion and green beans.
In a separate bowl, whisk rice vinegar, sugar, canola oil, salt and pepper
until thoroughly blended.
Pour dressing over bean mixture and stir to coat beans.
Serve immediately or store in the refrigerator for up to three days.
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 photo credit:
CanolaInfo Virtual Test Kitchen - canolainfo.org.