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Asian Sweet and Sour Bean Salad
Courtesy of CanolaInfo
Servings: 12
Prep Time: 15 Min. Cook Time: 10 Min. What you need:
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+ 2 c. fresh, green beans, trimmed, cut into 1 1/2 in. pieces
+ 1 can (16oz.) dark red kidney beans, drained and rinsed + 1 can (16oz. ) garbanzo beans, drained and rinsed + 1 1/2 c. frozen or fresh shelled edamame soybeans + 3/4 c. chopped red onion + 1/2 c. rice vinegar + 1/2 c. granulated sugar + 1/4 c. canola oil + 1/4 tsp. kosher salt + 1/4 tsp. fresh ground black pepper What to do:
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. Pour dressing over bean mixture and stir to coat beans. 4. Serve immediately or store in the refrigerator for up to 3 days. * 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. Nutritional information:
Calories: 160; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 24g; Fiber: 5g; Protein: 6g; Sodium: 135mg;
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