three bean salad



all of a sudden i love salads.

this is a new phenomenon in my life.

i used to think they were just blah.

now i'm obsessed :)

check out some of my recent favorites here, here and here.

recipe via cooking light



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

(i actually omitted this)

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.

3. cook edamame and haricots verts in boiling water 4 minutes;

rinse with cold water, and drain.

4. combine bell pepper, edamame mixture, chickpeas,

salt, and pepper in a medium bowl.

5. combine shallots and remaining ingredients, stirring well with a whisk.

(i omitted the mustard, but feel free to add) :)

6. drizzle dressing over bean mixture; toss. ENJOY!

*i found that i liked my salad better after it had chilled

for a couple of hours and the flavors had all blended together.

really really enjoyed this a lot. YUM!