Three-Bean Salad

12 ingredients
3 steps

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

Directions

  1. 1
    Preheat broiler to high.
  2. 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. 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.

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