Photo: Iain Bagwell; Styling: Randy Mon
Total Time
40 Mins
Yield
Serves 8 to 10

No canned kidney beans here--and the flavors get even better if you start the salad a day ahead.

How to Make It

Step 1

In a serving bowl, whisk together lemon zest, oil, lemon juice, 1/2 tsp. salt, and the sugar. Set aside.

Step 2

In a large saucepan fitted with a steamer basket, bring 1 in. water to a boil over medium-high heat. Steam edamame, covered, for 3 minutes. Add chickpeas and steam, covered, until heated through, 4 to 5 minutes. Pour both into a colander, then pat dry on a kitchen towel. Add to bowl with dressing and toss to coat.

Step 3

In the same saucepan, bring another 1 in. water to a boil. Meanwhile, fill a large bowl with ice water and set aside. Steam green beans, covered, until tender-crisp, 4 to 5 minutes. Pour into a colander and immediately transfer to ice water. Let sit 30 seconds, drain, and pat dry on towel.

Step 4

Add green beans and onions to chickpea mixture, toss to coat, and add more salt to taste if you like.

Step 5

Make ahead: Prepare recipe through step 3, wrap chickpea mixture and green beans separately, and chill up to 1 day. Bring both to room temperature before proceeding. Dressed salad can stand up to 1 hour before serving.

Step 6

Note: Nutritional analysis is per serving.

Ratings & Reviews