|15 min||5 min||8|
|1/4 cup||Apple cider|
|1/4 cup||Basil, fresh (chopped)|
|1/2 tsp||Black pepper|
|1 tbsp||Canola oil|
|2 medium stalk(s)||Celery (thinly sliced)|
|1 can (19oz)||Chickpeas, canned, drained (drained and rinsed)|
|1 tbsp||Dijon mustard|
|2 cup||Green/yellow string beans, raw (trimmed)|
|2 stalk(s)||Green onion (thinly sliced)|
|1 large pepper(s)||Red bell pepper (chopped)|
|1 cup||Edamame (soybeans), raw|
In a saucepan of boiling water, cook green and yellow beans and soy beans for 3 minutes, drain well and rinse under cold water to chill. Cut green and yellow beans into 2 inch (5 cm) pieces. Set bean mixture aside.
Meanwhile, in a large bowl, combine chickpeas, celery, green onions and red pepper. Add bean mixture to bowl.
In a small bowl, whisk together vinegar, mustard, oil and pepper. Pour over bean mixture and toss to coat. Add basil and parsley and toss again.
Serve and enjoy!