Shell Bean Salad

See full recipe on: Martha Stewart


For the dressing:
2 garlic cloves, minced
1 jalapeno chile, seeds and ribs removed, chile finely chopped
1 small green bell pepper, seeds and ribs removed, pepper finely chopped
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
5 tablespoons red-wine vinegar
3/4 teaspoon coarse salt
1/2 cup extra-virgin olive oil
Freshly ground pepper, to taste
For the salad:
8 ounces fresh cranberry beans shelled (about 3/4 cup)
6 ounces flat italian beans, trimmed and cut into 1-inch pieces
6 ounces haricots verts, trimmed and cut into 1-inch pieces
8 ounces shelled edamame (about 1 1/2 cups)
8 ounces canned chickpeas, rinsed (about 1 1/4 cups)
1 cup small cherry tomatoes (red, orange, or yellow, or a combination)
1/2 bunch purslane (2 ounces)
Coarse salt and freshly ground pepper, to taste
Parchment bread, substitute store-bought flatbread, for serving

Nutrition 8 servings

Per Serving % Daily Value
Calories 414
Fat 19g 30%
Carbs 42g 14%
Protein 19g 39%
Fiber 11g 47%
Cholesterol 10mg 3%
Sodium 100mg 4%


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