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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 medium red bell pepper |
3/4 cup frozen shelled edamame (green soybeans), thawed |
8 ounces haricots verts, trimmed |
1 1/2 cups cooked, shelled fresh chickpeas (garbanzo beans) |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1/4 cup minced shallots |
3 tablespoons fresh flat-leaf parsley leaves |
1 1/2 tablespoons fresh oregano leaves |
2 tablespoons fresh lemon juice |
1 tablespoon dijon mustard |
1 tablespoon extra-virgin olive oil |
Directions:
1. Preheat broiler to high.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop. Cook edamame and haricots verts in boiling water 4 minutes; rinse with cold water, and drain.
3. Combine bell pepper, edamame mixture, chickpeas, salt, and pepper in a medium bowl. Combine shallots and remaining ingredients, stirring well with a whisk. Drizzle dressing over bean mixture; toss.
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