Three-Bean Salad With Cilantro Chile Dressing

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.

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 1  lb fresh green beans, trimmed and cut into 1-inch pieces
•  salt
• 1 (14 ounce) bag  frozen edamame (shelled)
• 1 (19 ounce) can chickpeas, rinsed and drained
• 1  large garlic clove
• 1  cup fresh cilantro leaves, loosely packed
• 1⁄2 teaspoon serrano chili, seeded and finely chopped (can add seeds if you are daring)
• 3  tablespoons fresh lemon juice
• 6  tablespoons  extra-virgin olive oil
• 1⁄2 teaspoon cumin seed, toasted
• 1⁄8 teaspoon cayenne (rounded)

Directions

1. 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.
2. 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.
3. Pat green beans dry and transfer to a large bowl. Pat edamame dry and add to green beans. Stir in chickpeas.
4. 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.
5. 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.