Three-Bean Salad

Three-Bean Salad Recipe
Photo: Johnny Autry, Randy Mayor; Styling: Cindy Barr


Serves 6 (serving size: about 2/3 cup)
Total time: 1 Hour, 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hour, 20 Minutes

Nutritional Information

Calories 255
Fat 6.2 g
Satfat 0.6 g
Monofat 2.3 g
Polyfat 1.6 g
Protein 12.8 g
Carbohydrate 38.8 g
Fiber 11.5 g
Cholesterol 0.0 mg
Iron 4.2 mg
Sodium 245 mg
Calcium 90 mg


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


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.