Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

This Story Originally Appeared On sunset.com

Gallery

Credit: Iain Bagwell; Styling: Randy Mon

Recipe Summary

total:
40 mins
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

123 calories; calories from fat 55%; protein 5.1g; fat 7.5g; saturated fat 0.6g; carbohydrates 10g; fiber 3.3g; sodium 110mg.
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