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Community Recipe
from [Pennyedge]
Three Bean Salad

Three Bean Salad

255 calories per serving

  • Yield: 6 servings ( Serving Size: 3/4 cup )


  • 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.

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Three Bean Salad recipe