Three Bean Salad
Well, it wouldn’t be a picnic without a three bean salad! But this is not your mother’s three bean salad! This includes edamame, chickpeas and cilantro, ingredients my mother probably has never used, even today. This was such a refreshing change of pace from the usual bean salads. I love the blend of the different beans and the cilantro dressing really freshens it up. Though if you are one of those cilantro haters (so sorry!), you can omit that or substitute parsley or some other mild green herb. I found this in Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen – a cookbook I find myself turning to more and more.
Like most bean salads, this was even better the next day! The flavors blended beautifully! Perfect for a picnic or to pack in your lunch!
Three Bean Salad with Cilantro-Chile Dressing
- 1 pound green beans trimmed and cut into 1-inch pieces
- 14 ounce edamame frozen
- 19 ounce chickpeas canned, rinsed and drained
- 1 clove garlic
- 1 cup cilantro leaves loosely packed
- 1/2 teaspoon serrano chile finely chopped
- 3 tablespoons fresh lemon juice
- 6 tablespoons extra-virgin olive oil
- 1/2 teaspoon cumin seeds toasted
- 1/8 teaspoon cayenne
- Cook beans in a large pot of boiling salted water for 6 minutes. Skim them out and immediately place in a ice bath to stop cooking. Scoop out, pat dry, and place in a large bowl. In the same boiling water, cook edamame for 5 to 6 minutes. Follow the same ice bath process as the green beans.
- Add the chickpeas to the bowl with the green beans and the edamame.
- Mince the garlic and mash into a paste with a 1/2 teaspoon of salt. Transfer to a blender along with the remaining ingredients. Blend, scraping down the sides until smooth.
- Add the dressing to the beans and season with salt and pepper to taste. Let stand at room temperature for an hour to let the flavors blend.