Three Bean Salad

This recipe jumped off the page of my latest Cooking Light mag and I will be making it a lot. We’ve been buying big bags of trimmed haricot verts from Costco and I always have these other ingredients on-hand. Side dish no-brainer.

Three Bean Salad
Just the Tip / Inspired by Sept 2012 Cooking Light
Serves 6

What I used:

  • 1 roasted red pepper, chopped
  • 2/3 cups frozen shelled edamame, thawed
  • 8 oz haricot verts, trimmed
  • 15-oz can chick peas, rinsed and drained
  • 1/4 cup minced shallots
  • 3 tbsp flat leaf parsley
  • 1 1/2 tbsp fresh oregano leaves
  • 2 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 1 tbsp extra virgin olive oil

What I did:

  1. Bring a large pot of water to boil. Season with salt and drop the green beans and edamame in for 3 minutes. Drain and set aside in a large serving bowl. Add the roasted red peppers and  the drained chick peas
  2. Combine the shallots, parsley, oregano, lemon juice, mustard, and olive oil in a small dish.  Pour this dressing over top of the green bean mixture. Season with salt and pepper and serve.

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