Three-bean Salad With Cilantro Chile Dressing

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• salt
• 1 (14 ounce) bag frozen edamame (shelled)
• 1 (19 ounce) can chickpeas, rinsed and drained
• 1 large garlic clove
• 1 cup fresh cilantro leaves, loosely packed
• 1/2 teaspoon serrano chili, seeded and finely chopped (can add seeds if you are daring)
• 3 tablespoons fresh lemon juice
• 6 tablespoons extra-virgin olive oil
• 1/2 teaspoon cumin seed, toasted
• 1/8 teaspoon cayenne (rounded)

Recipe

• 1 cook green beans in a 6-8 quart pot of boiling, salted water (2 tablespoons salt), uncovered, until crisp-tender, 6-8 minutes. with a wire skimmer or a slotted spoon, immediately transfer beans to a large bowl of ice and cold water to stop the cooking. when beans are cool, transfer with a spoon or skimmer to paper towels to drain.
• 2 return water to a boil and cook edamame until crisp-tender, 5-6 minutes. drain and transfer to bowl of ice water to stop the cooking. when edamame are cool, drain and transfer to dry paper towels to drain.
• 3 pat green beans dry and transfer to a large bowl. pat edamame dry and add to green beans. stir in chickpeas.
• 4 mince garlic and mash to a paste with 1/2 teaspoons salt, using side of a large heavy knife. transfer garlic paste to a blender. add remaining ingredients, other than bean mixture, and blend, scraping down sides occasionally until smooth.
• 5 add dressing to beans and season with salt. let stand at room temperature for 1 hour to allow flavors to blend. serve salad with lemon wedges.