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Asian Sweet and Sour Bean Salad

Asian Sweet and Sour Bean Salad

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.

Ingredients



Instructions

  1. Cook green beans until tender crisp. Drain.
  2. In a bowl, combine kidney and garbanzo beans. Stir in edamame soybeans, red onion and green beans.
  3. In a separate bowl, whisk rice vinegar, sugar, canola oil, salt and pepper until thoroughly blended.
  4. Pour dressing over bean mixture and stir to coat beans.
  5. 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.


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