Three Bean Salad

Ingredients

• 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

Preparation

1. Preheat broiler to high.


2. 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.


3. 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.