Three-Bean Salad With Cilantro Chile Dressing

Name: Three-Bean Salad With Cilantro Chile Dressing
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8-10 serving(s)
Ingredients: 453.59 g fresh green beans, trimmed and cut into 1-inch pieces; salt; 396.89 g bag frozen edamame (shelled); 538.64 g can chickpeas, rinsed and drained; 1 large garlic clove; 236.59 ml fresh cilantro leaves, loosely packed; 2.46 ml serrano chili, seeded and finely chopped (can add seeds if you are daring); 44.37 ml fresh lemon juice; 88.74 ml extra-virgin olive oil; 2.46 ml cumin seed, toasted; 0.61 ml cayenne (rounded)

Submitted by DailyInspiration

"A "kicked up" version of Three Bean Salad. Haven't tried this dish but it sounds like a nice picnic or pot luck dish. Love the idea of combining fresh green beans, edamame and chickpeas. Prep time does not include marinating time for dish."

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Ready In:: 40mins
Ingredients:: 11
Serves:: 8

ingredients

453.59 g fresh green beans, trimmed and cut into 1-inch pieces
salt
396.89 g bag frozen edamame (shelled)
538.64 g can chickpeas, rinsed and drained
1 large garlic clove
236.59 ml fresh cilantro leaves, loosely packed
2.46 ml serrano chili, seeded and finely chopped (can add seeds if you are daring)
44.37 ml fresh lemon juice
88.74 ml extra-virgin olive oil
2.46 ml cumin seed, toasted
0.61 ml cayenne (rounded)

directions

Cook green beans in a 6-8 quart pot of boiling, salted water (2 tablespoons salt), uncovered, until crisp-tender, 6-8 minutes. With a wire skimmer or a slotted spoon, immediately transfer beans to a large bowl of ice and cold water to stop the cooking. When beans are cool, transfer with a spoon or skimmer to paper towels to drain.
Return water to a boil and cook edamame until crisp-tender, 5-6 minutes. Drain and transfer to bowl of ice water to stop the cooking. When edamame are cool, drain and transfer to dry paper towels to drain.
Pat green beans dry and transfer to a large bowl. Pat edamame dry and add to green beans. Stir in chickpeas.
Mince garlic and mash to a paste with 1/2 teaspoons salt, using side of a large heavy knife. Transfer garlic paste to a blender. Add remaining ingredients, other than bean mixture, and blend, scraping down sides occasionally until smooth.
Add dressing to beans and season with salt. Let stand at room temperature for 1 hour to allow flavors to blend. Serve salad with lemon wedges.

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Reviews

Made exactly as posted and ended up with a change of pace from the usual bean salad! This makes a very nice salad and even keeps well for use the day after. I packed the leftovers for my lunch and really enjoyed it. It also feels really healthy. Thanks for sharing. Made for Newest Zaar Tag Game.

JackieOhNo!