Photo: Iain Bagwell; Styling: Randy Mon
Total Time
40 Mins
Serves 8 to 10

No canned kidney beans here--and the flavors get even better if you start the salad a day ahead.

How to Make It

Step 1

In a serving bowl, whisk together lemon zest, oil, lemon juice, 1/2 tsp. salt, and the sugar. Set aside.

Step 2

In a large saucepan fitted with a steamer basket, bring 1 in. water to a boil over medium-high heat. Steam edamame, covered, for 3 minutes. Add chickpeas and steam, covered, until heated through, 4 to 5 minutes. Pour both into a colander, then pat dry on a kitchen towel. Add to bowl with dressing and toss to coat.

Step 3

In the same saucepan, bring another 1 in. water to a boil. Meanwhile, fill a large bowl with ice water and set aside. Steam green beans, covered, until tender-crisp, 4 to 5 minutes. Pour into a colander and immediately transfer to ice water. Let sit 30 seconds, drain, and pat dry on towel.

Step 4

Add green beans and onions to chickpea mixture, toss to coat, and add more salt to taste if you like.

Step 5

Make ahead: Prepare recipe through step 3, wrap chickpea mixture and green beans separately, and chill up to 1 day. Bring both to room temperature before proceeding. Dressed salad can stand up to 1 hour before serving.

Step 6

Note: Nutritional analysis is per serving.

Ratings & Reviews

Kaymarie's Review

June 13, 2014

dwrona's Review

May 14, 2013
I loved this 3 bean salad. I ate the salad immediately after preparing the salad and also the next day. I preferred the brightness of the lemon on the first day.

AllyLeff's Review

October 06, 2010
This recipe is super easy and so good! I'm thinking of adding tofu next time to make it more of a meal than a side dish.

deannelc's Review

September 18, 2010

JimPrice's Review

August 27, 2009
This is a great break from the old vinegar and oil mix with kidney beans. This was so easy to make and perfect for warm weather. My wife says we are going to serve it to our family in the upcoming reunion. I served the salad alongside some grilled shrimp that I marinated in blood orange infused olive oil.