Three-Bean Salad With Cilantro Chile Dressing

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READY IN: 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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