3 Bean Salad
Very yummy, although I found it difficult to find shelled edemame!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon dijon mustard
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- 1 medium red pepper
- 3/4 cup frozen, shelled edamame
- 8 ounces haricots verts fresh green beans
- 1 1/2 cups cooked, shelled fresh chickpeas
- 1/4 cup minced shallots
- 3 tablespoons fresh parsley
- 1 1/2 tablespoons fresh oregano
- Carbohydrate 18.7363323756796 g
- Cholesterol 0 mg
- Fat 4.71794715484466 g
- Fiber 6.16787216358854 g
- Protein 7.33121321975009 g
- Saturated Fat 0.465219168162173 g
- Serving Size 1 1 Serving (124g)
- Sodium 134.33446191016 mg
- Sugar 12.568460212091 g
- Trans Fat 1.46231339262363 g
- Calories 138 calories
Preheat broiler on high. Cut pepper in half and remove seeds. Place skin side up on foil and place under broler for 10 minutes or until blackened. Place in a paper bag, close tightly and set aside for 10 minutes. Peel and chop. Cook edamame and haricots by boiling in water for 4 minutes. Rinse in cold water and drain. Combine bell pepper, edamame mixture, chickpeas, and salt and pepper in a medium bowl. Combine shallots and remaining ingredients, stirring well with a whisk. Drizzle dressing over bean mixture and toss.
