Three-Bean Salad

Photo: Johnny Autry, Randy Mayor; Styling: Cindy Barr

Yield: Serves 6 (serving size: about 2/3 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 40 Minutes
Total: 1 Hour, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 255
  • Fat: 6.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 12.8g
  • Carbohydrate: 38.8g
  • Fiber: 11.5g
  • Cholesterol: 0.0mg
  • Iron: 4.2mg
  • Sodium: 245mg
  • Calcium: 90mg

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

Preparation

  1. 1. Preheat broiler to high.
  2. 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. 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.
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