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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 whole(s) red bell pepper |
3/4 cup(s) frozen shelled edamame, thawed |
8 ounce(s) haricots verts, trimmed |
1 1/2 cup(s) chickpeas |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
1/4 cup(s) minced shallots |
3 tablespoon(s) flat leaf parsley |
1 1/2 teaspoon(s) fresh oregano leaves |
2 tablespoon(s) lemon juice |
1 tablespoon(s) dijon mustard |
1 tablespoon(s) olive oil |
Directions:
1. Preheat broiler to high.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil lined baking sheet; flatten with hand. Broil for ten minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand ten minutes. Peel and chop. Cook edamame and haricots verts in boiling water four minutes; rinse with cold water and drain.
3. Combine bell pepper, edamame mixture, chickpeas, salt and pepper in a bowl. Combine shallots and remaining ingredients, stirring well with a whisk. Drizzle dressing over bean mixture; toss.
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