Three-Bean Salad

  • MollySimon Posted: 09/27/12
    Worthy of a Special Occasion

    This was delicious -- one of my new favorites. I broil the red peppers in our toaster oven so it's quick. And I use canned chickpeas. Careful not to overdo the shallots or the flavor will overtake the whole recipe. But I could make this once a week and not get tired of it. Really good.

  • ChefAmandaLynn Posted: 09/23/12
    Worthy of a Special Occasion

    I had never had fresh garbonzo beans before, they took forever to shell and I missed the part in the recipe that said they should have been cooked. Anyone know how I should have cooked them? Should I have thrown them in with the edamame and beans for 4 minutes? The salad actually tasted pretty good despite this error, but I did say a few times that they tasted "raw."

  • wonderwab Posted: 10/13/12
    Worthy of a Special Occasion

    We served this along side ribs. The salad was delicious, especially the dressing. I did use fresh chickpeas, but they were time-consuming to shell enough to get the 1.5 cups- next time I'll just use canned. I steamed the raw chickpeas so they were a little more tender, but they remained green and somewhat crunchy afterwards.

  • ejbrown Posted: 10/16/12
    Worthy of a Special Occasion

    Great recipe! I made it for lunch this week, and added some cherry tomatoes. I also used canned garbanzo beans. Flavors are awesome, loved it!

  • soupmom Posted: 09/16/12
    Worthy of a Special Occasion

    This was AMAZING! I can't wait to enjoy leftovers for lunch. Served with Barefoot Contessa Steakhouse Steak and roasted sweet potatoes. So yummy. Definitely a keeper.

  • RMWKester Posted: 09/15/12
    Worthy of a Special Occasion

    Someone brought this to a picnic and it was great! Nice and light.

  • Melocke Posted: 09/27/12
    Worthy of a Special Occasion

    I am not a huge green bean fan, but tried this anyway. Great taste and I will make it again. I did serve it slightly warm.

  • KitchenWitch24 Posted: 07/22/13
    Worthy of a Special Occasion

    The shallots were SO overpowering, and I only used about 1/2 of what the recipe called for. It was almost in edible. If I ever make this again, which I probably won't, I would use a tablespoon of shallots at the most. And I think I'd cook them first.


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