The New Three-Bean Salad

The New Three-Bean Salad
Photo by Iain Bagwell


  • 1 bag (10 oz.) frozen shelled edamame
  • Ice
  • Finely shredded zest of 2 lemons
  • About ½ tsp. kosher salt
  • 10 ounce green beans, cut into 1-in. pieces
  • 6 green onions, thinly sliced diagonally
  • 1 can (15 oz.) chickpeas, drained and rinsed
  • + 3 more ingredients
    • ½ teaspoon sugar
    • ¼ cup fresh lemon juice
    • ¼ cup grapeseed or canola oil

1. In a serving bowl, whisk together lemon zest, oil, lemon juice, 1/2 tsp. salt, and the sugar. Set aside. 2. In a large saucepan fitted with a steamer basket, bring 1 in. water to a boil over medium-high heat. Steam edamame, covered, for 3 minutes. Add chickpeas and steam, covered, until heated...

View full recipe at My Recipes


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