Three-Bean Salad

By Heritage330

Julianna Grimes, Cooking Light

SEPTEMBER 2012

Ingredients

• 1 medium red bell pepper
• 3/4 cup frozen shelled edamame (green soybeans), thawed
• 8 ounces haricots verts, trimmed
• 1 1/2 cups cooked, shelled fresh chickpeas (garbanzo beans)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup minced shallots
• 3 tablespoons fresh flat-leaf parsley leaves
• 1 1/2 tablespoons fresh oregano leaves
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon extra-virgin olive oil

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat broiler to high.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop. Cook edamame and haricots verts in boiling water 4 minutes; rinse with cold water, and drain.

3. Combine bell pepper, edamame mixture, chickpeas, salt, and pepper in a medium bowl. Combine shallots and remaining ingredients, stirring well with a whisk. Drizzle dressing over bean mixture; toss.