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All beans and legumes contain iron. Adding a fourth type of bean—green soybeans, which provide even more iron than other legumes—to this traditional three-bean salad boosts the iron content still more!

1 1/2 cups fresh green beans, trimmed and sliced into 1-inch pieces
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can garbanzo beans, drained and rinsed
3/4 cup chopped red onion
1 1/2 cups shelled edamame
2/3 cup distilled white vinegar
2/3 cup sugar
1/3 cup vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper

1. In a heat-proof bowl, microwave green bean pieces until crisp-tender, about 3 minutes. Place in large bowl along with the kidney beans, garbanzo beans, and onion.

2. Microwave the edamame for 2 to 4 minutes. Stir into bean mixture.

3. In a separate bowl, whisk the white vinegar, sugar, vegetable oil, salt, and pepper until thoroughly combined. Pour over beans and stir lightly. Serve bean salad at room temperature or chilled.

Makes 4-6 servings