The Leguminosae family comprises approximately 800 genera and 20,000 species, and constitutes the third largest family of flowering plants (Stagnari et al., 2017). In terms of agronomically important crops, grain legumes (pulses), soybean, and certain forage species (e.g., alfalfa [Medicago sativa]) provide value as both food and feed due to their high levels of protein and health-promoting properties (Darmadi-Blackberry et al., 2004; Graham & Vance, 2003; Singh et al., 2017). In addition, their capacity to fix nitrogen through their symbiotic relationship with rhizobia allows approximately 50-70 Mt of nitrogen to be fixed annually in agricultural systems (Herridge, Peoples, & Boddey, 2008). This reduces the need for synthetic nitrogen fertilizers, which currently support 30%-50% of non-leguminous crop yields (Erisman et al., 2008), with more than 50% of applied fertilizer typically lost from cereal crops as runoff or to the