I’m not much for bean salads, but this one was good. I served it with pork tenderloin and couscous. I thought that the salad was flavorful, but subtle, letting the ingredients speak for themselves. The three beans went together very nicely and the dressing was the perfect amount. I hate it when these kinds of things are over-dressed. The best part of this salad is the lunch leftovers. This is perfect for eating all week and its filling and healthy!
1 red bell pepper, seeded and cut in half
1 can chickpeas, rinsed and drained
3/4 cup edamame, shelled and cooked
1 1/2 cups fresh green beans, cut into thirds or bite-sizes (boiled for 10 minutes and then cooled in cold water)
1/4 vidalia onion, chopped small
handful of parsley, chopped
2 T. fresh lemon juice
dash of white balsamic vinegar
1 T. dijon mustard
1/2 T. olive oil
kosher salt and fresh cracked pepper, to taste
Place red pepper flesh-side down on a foil-line cookie sheet. Place in broiler and cook for 10 minute or until blistered. Remove skin and chop. Meanwhile, prepare remaining ingredients. Combine in bowl with dressing. Refrigerate until ready to serve.