Fresh Romano Bean Salad

Happy Spring! The birds are chirping, flowers are blooming, and there’s renewed energy in the air. As a result, 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 Fresh Romano Bean Salad, which was created to use up miscellaneous veggies. Above all, by adding a can of Romano beans (or any other type of bean), I was able to create a complete meal by adding fibre and protein. This spring-inspired recipe is a variant of my very popular Italian-Style Romano Bean recipe. Additionally, 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!

With spring in the air, which means there’s a fresh array of seasonal foods to buy! Next time you are at the farmer’s market or simply exploring the produce aisles, certainly try to keep an eye out for my five favourite Ontario-grown goodies. In this blog, 5 Seasonal Spring Foods to Buy, I highlighted some of the nutritional benefits, how to use them and also how to store them for maximum freshness. In addition, take a look at this blog from Dietitians of Canada on 8 Great Ways to Eat More Local Food.

Fresh Romano Bean Salad Recipe

• Serves: 4-6
• Prep time: 5 minutes

Ingredients:

• 1 can (540 mL) Romano Beans, rinsed and drained
• 1/2 cup red cabbage, slivered
• 1/2 cup cherry tomatoes
• 1/2 cup edamame beans, thawed
• 2 stalks 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

Instructions for Fresh Romano Bean Salad:

1. Firstly, in a large bowl, combine Romano beans and veggies with olive oil and red wine vinegar.
2. Finally, stir to combine ingredients and flavours.

Enjoy!

Fresh Romano Bean Salad

Yield: 4-6

Prep Time: 5 minutes

Total Time: 5 minutes

This Fresh Romano Bean Salad is perfect for Spring, complete with protein and fibre!

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Ingredients

• 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

Instructions

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