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Three-Bean Salad

Photo: Johnny Autry, Randy Mayor; Styling: Cindy Barr
Hands-on time 40 mins
Total time 1 hr, 20 mins
Yield Serves 6 (serving size: about 2/3 cup)

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

Nutrition 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

How to Make It

  1. Preheat broiler to high.

    Peeling and Mincing Shallots
  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.