Three Bean Salad
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- 1 whole(s) Red bell pepper
- 3/4 cup(s) Frozen shelled edamame, thawed
- 8 ounce(s) Haricots verts, trimmed
- 1 1/2 cup(s) Chickpeas
- 1/2 teaspoon(s) Salt
- 1/2 teaspoon(s) Pepper
- 1/4 cup(s) Minced shallots
- 3 tablespoon(s) Flat leaf parsley
- 1 1/2 teaspoon(s) Fresh oregano leaves
- 2 tablespoon(s) Lemon juice
- 1 tablespoon(s) Dijon mustard
- 1 tablespoon(s) Olive oil
- Preheat broiler to high.
- Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil lined baking sheet; flatten with hand. Broil for ten minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand ten minutes. Peel and chop. Cook edamame and haricots verts in boiling water four minutes; rinse with cold water and drain.
- Combine bell pepper, edamame mixture, chickpeas, salt and pepper in a bowl. Combine shallots and remaining ingredients, stirring well with a whisk. Drizzle dressing over bean mixture; toss.
This recipe is a personal recipe added by Pennyedge and has not been tested or endorsed by MyRecipes.
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Three Bean Salad Recipe at a Glance
- COURSE: Side Dishes/Vegetables