Source: Diabetes Canada

This hearty salad is best if made at least a day ahead to allow the flavours to blend. Legumes like chickpeas and kidney beans along with edamame (soy beans) provide high fibre, plant-based protein. 

Ingredients

• 2 cups (500 mL) fresh or frozen cut green or yellow beans 
• 1 cup (250 mL) frozen, shelled edamame beans 
• 1 can (19 oz/540 mL) red kidney beans, drained, rinsed 
• 1 can (19 oz/540 mL) chickpeas, drained, rinsed 
• 1 cup (250 mL) chopped celery 
• ½ cup (125 mL) chopped red or sweet white onion 
• ½ cup (125 mL) finely chopped red bell pepper 
• 6 Tbsp (90 mL) canola or olive oil 
• 3 Tbsp (45 mL) white vinegar 
• 1 tsp (5 mL) sugar 
• 1 tsp (5 mL) dry mustard 
• 1 tsp (5 mL) dried thyme or 1 Tbsp (15 mL) fresh thyme 
• ½ tsp (2.5 mL) garlic powder 
• ½ tsp (2.5 mL) black pepper 
• ¼ tsp (1 mL) salt 

Instructions:

1. Heat a medium pot of water over high heat. Once boiling, add green beans and edamame and cook 2-3 minutes until just tender. Drain and rinse with cold water. 
2. Mix cooked beans, kidney beans, chickpeas, celery, onion and bell pepper in a large bowl. 
3. Whisk together remaining ingredients in a small bowl and toss with bean mixture.  
4. Cover and refrigerate for up to 24 hours before serving. 

Nutrition Facts:

Serving Size: 3/4 cup