Best bean salad

Prep 15 min
Total 25 min
Serves 8



2 cups
yellow beans, cut into 1-in. pieces
2 cups
green beans, cut into 1-in. pieces
2 cups
sugar snap peas, halved
1/3 cup
extra-virgin olive or vegetable oil
1/3 cup
red-wine vinegar
garlic cloves, minced
1 tbsp
Dijon mustard
1 tbsp
granulated sugar
1 1/2 tsp
1/2 tsp
finely chopped red onion
1 540-mL can
red kidney beans, drained and rinsed
1 398-mL can
black-eyed peas, drained and rinsed
1 cup
chopped parsley or cilantro


  • COOK yellow and green beans in a pot of boiling salted water for 3 min. Add snap peas during the last 2 min. Drain and immerse in ice water. Drain, then pat dry.
  • WHISK oil, vinegar, garlic, Dijon, sugar, salt and pepper in a large bowl. Add onion and let stand for 10 min. Add cooked and canned beans and toss until coated. Stir in parsley. Serve right away, or cover and refrigerate until cold, about 2 hr.


Calories 210, Protein 8 g, Carbohydrates 24 g, Fat 10 g, Fibre 7 g, Sodium 821 mg. Excellent source of vitamin B6

Chatelaine Basics: How to blanch vegetables

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