Spring Fresh Bean Salad {Recipe Redux} - Dietetic Directions - Dietitian and Nutritionist in Kitchener/Waterloo
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Spring Fresh Bean Salad {Recipe Redux}

Spring Fresh Bean Salad {Recipe Redux}

Happy Spring!  The birds are chirping, flowers are blooming and there is renewed energy in the air.  This year, to celebrate, let’s take a look at what’s in our fridge and think of creative ways to use up fresh ingredients. Today, I will be sharing my Spring Fresh Romano Bean salad that was created to use up miscellaneous veggies. By adding a can of romano beans (or any other type of bean) I was able to create a meal by adding fibre and protein. This spring-inspired recipe is a variant of my very popular, Italian-Style Romano Bean recipe.  What are your favourite spring fridge-cleaning recipes?  Be sure to try a cold bean salad or maybe use those leftover fresh ingredients in a soup, tomato sauce, chilli or casserole!


Serves: 4-6

Prep time: 5 minutes



1 can (540mL) Romano Beans, rinsed and drained

1/2 cup red cabbage, slivered

1/2 cup cherry tomatoes

1/2 cup edamame beans, thawed

2 stocks of celery, chopped

1 large carrot, cut into matchsticks

2 Tbsp sunflower seeds

3 Tbsp craisins

2 Tbsp olive oil

1 Tbsp red wine vinegar



  1. In a large bowl combine Romano beans and veggies with olive oil and red wine vinegar.
  2. Stir to combine ingredients and flavours.