Three Bean Salad

I know that this salad isn't going to be everyone's "cup of tea" but for those of you who love fresh beans, this is the perfect time of year to make this super fresh three bean salad.  I found this recipe in the September issue of Cooking Light magazine.  It looked really good to me but I knew my family wasn't going to share my enthusiasm for a bean salad.  I decided to go ahead and make it anyway - more for me.  I made a few changes to the recipe so I printed the original recipe and noted my changes in parentheses. 

Three Bean Salad
1 medium red bell pepper (I used 6 small bell peppers in 3 different colors.)
3/4 cup frozen shelled edamame
        (If you're a Kroger shopper - it's called Mukimame.)
8 ounces haricorts verts
1 1/2 cups cooked shelled fresh chickpeas  (I had to use canned.)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup minced shallots  (I used 2 Tablespoons green onions.)
3 Tablespoons fresh parsley
1 1/2 Tablespoons fresh oregano  (I used 1/2 teaspoon dried oregano.)
2 Tablespoons fresh lemon juice
1 Tablespoon dijon mustard
1 Tablespoon olive oil










Cut bell peppers in half and discard seeds.  Place on a foil lined baking sheet and place under broiler until blackened.














Place in a paper bag for 10 minutes.


 
Peel skins off of peppers and chop.  Cook edamame and haricots verts in boiling water for 4 minutes.
 

Drain.  Combine bell peppers, edamame, chickpeas, salt and pepper.

Add green onions, parsley and oregano to salad.  Combine remaining ingredients.  Drizzle over salad.

This bean salad was really good and since I had the entire salad to eat by myself, I can tell you that it tasted even better after the second day in the refrigerator.  The peppers and the herbs really got more intense the longer it sat in the refrigerator giving the salad a bright and fresh flavor.  I really didn't mind that I didn't have anyone to share my Three Bean Salad - it was delicious. 

 
Ciao!

Three Bean Salad
1 medium red bell pepper (I used 6 small bell peppers in 3 different colors.)
3/4 cup frozen shelled edamame
        (If you're a Kroger shopper - it's called Mukimame.)
8 ounces haricorts verts
1 1/2 cups cooked shelled fresh chickpeas  (I had to use canned.)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup minced shallots  (I used 2 Tablespoons green onions.)
3 Tablespoons fresh parsley
1 1/2 Tablespoons fresh oregano  (I used 1/2 teaspoon dried oregano.)
2 Tablespoons fresh lemon juice
1 Tablespoon digon mustard
1 Tablespoon olive oil

Cut bell peppers in half and discard seeds.  Place on a foil lined baking sheet and place under broiler until blackened.  Place in a paper bag for 10 minutes.  Peel skins off of peppers and chop.  Cook edamame and haricots verts in boiling water for 4 minutes.  Drain.  Combine bell peppers, edame, chickpeas, salt and pepper.  Combine green onions, and remaining ingredients.  Drizzle over salad.