Photo: Iain Bagwell; Styling: Randy Mon
YieldsServes 8 to 10
No canned kidney beans here--and the flavors get even better if you start the salad a day ahead.

How to Make It

Step 1
1

In a serving bowl, whisk together lemon zest, oil, lemon juice, 1/2 tsp. salt, and the sugar. Set aside.

Step 2
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.

Step 3
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.

Step 4
4

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

Step 5
5

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.

Step 6
6

Note: Nutritional analysis is per serving.

Ingredients

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

Directions

Step 1
1

In a serving bowl, whisk together lemon zest, oil, lemon juice, 1/2 tsp. salt, and the sugar. Set aside.

Step 2
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.

Step 3
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.

Step 4
4

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

Step 5
5

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.

Step 6
6

Note: Nutritional analysis is per serving.

The New Three-Bean Salad