The New Three-Bean Salad

The New Three-Bean Salad

SERVES 8 to 10
TIME 40 minutes


Ingredients:

Finely shredded zest of 2 lemons
1/4 cup each grapeseed or canola oil and fresh lemon juice
About 1/2 tsp. kosher salt
1/2 tsp. sugar
1 bag (10 oz.) frozen shelled edamame
1 can (15 oz.) chickpeas, drained and rinsed
Ice
10 oz. green beans, cut into 1-in. pieces
6 green onions, thinly sliced diagonally


Directions:

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 through, 4 to 5 minutes. Pour both into a colander, then pat dry on a kitchen towel. Add to bowl with dressing and toss to coat.

3. In the same saucepan, bring another 1 in. water to a boil. Meanwhile, fill a large bowl with ice water and set aside. Steam green beans, covered, until tender-crisp, 4 to 5 minutes. Pour into a colander and immediately transfer to ice water. Let sit 30 seconds, drain, and pat dry on towel.

4. Add green beans and onions to chickpea mixture, toss to coat, and add more salt to taste if you like.

Make ahead: Prepare recipe through step 3, wrap chickpea mixture and green beans separately, and chill up to 1 day. Bring both to room temperature before proceeding. Dressed salad can stand up to 1 hour before serving.

PER SERVING 123 Cal., 55% (68 cal.) from fat; 5.1 g protein; 7.5 g fat (0.6 g sat.); 10 g carbo (3.3 g fiber); 110 mg sodium; 0 mg chol.

Serve With Jazz Cellars Zinfandel 2007 (Sonoma County)