This quick and easy recipe is stacked full of protein and fiber. Even better, it keeps very well and tastes better the next day. Make the full batch and use it as a healthy side alternative or snack throughout the day.

Serves: 8

Total Time: 15 minutes 

Ingredients 

• 8 ounces fresh green beans (trimmed and cut to about an inch)

• 2 cups of ice cubes

• 1 15-ounce can of chickpeas (drained and rinsed)

• 1 15-ounce can of cannellini beans (drained and rinsed)

• 1 15-ounce can of kidney beans (drained and rinsed)

• 1 ¼ frozen edamame (thawed)

• 3 celery stalks (thinly sliced) 

• ½ small red onion (finely chopped)

• ¼ cup fresh chopped parsley 

1. Cook the green beans. Bring a medium pot (roughly four quarts) of generously salted water to a boil. Add green beans and cook until tender-crisp (three to four minutes).

2. While the green beans are cooking, fill a medium bowl halfway with cold water and add ice cubes. Drain the beans in a colander, then transfer them to the ice water bath and cool for one to two minutes. Drain one more time. 

3. Assemble the salad. Add green beans and other ingredients to a larger bowl. Stir to combine.

4. Toss in dressing of your choice. 

1. Suggested Bean Salad Dressing Below

5. Enjoy at cold or at room temperature

Nutritional Information:

Serving size: One cup

Calories: 228

Total Fat: 5.5g (8%)

Saturated Fat: 0.7g (3%)

Trans Fat: 0g 

Cholesterol: 0mg 

Sodium: 683mg (28%) 

Total Carbs 36g (12%)

Dietary Fiber: 9.6g (38%)

Sugars: 5.8g 

Added Sugar: 0g

Protein: 10.9g (22%)

Vitamin D: 0mcg

Calcium: 90.2mg (9%)

Iron: 2.8mg (15%)

Potassium: 529mg (15%)

Dressing Suggestion: Tangy Legume Dressing

1. 2 tablespoons olive oil 

2. 3 tablespoons apple cider vinegar 

3. 2 tablespoons sugar

4. 4 teaspoons Dijon mustard

5. 1 teaspoon kosher salt adjust to taste

6. ¼ teaspoon freshly ground pepper adjust to taste

7. Pinch of cayenne

In a small jar with a tight-fitting lid, combine ingredients. Shake until creamy and unified. 

Source: The Noom Kitchen, 2024