Very yummy, although I found it difficult to find shelled edamame!
- 1 tablespoon dijon mustard
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- 1 medium red pepper
- 3/4 cup frozen, shelled edamame
- 8 ounces haricots verts fresh green beans
- 1 1/2 cups cooked, shelled fresh chickpeas
- 1/4 cup minced shallots
- 3 tablespoons fresh parsley
- 1 1/2 tablespoons fresh oregano
- Carbohydrate 18.7363323756796 g
- Cholesterol 0 mg
- Fat 4.71794715484466 g
- Fiber 6.16787216358854 g
- Protein 7.33121321975009 g
- Saturated Fat 0.465219168162173 g
- Serving Size 1 1 Serving (124g)
- Sodium 134.33446191016 mg
- Sugar 12.568460212091 g
- Trans Fat 1.46231339262363 g
- Calories 138 calories
Step-by-step
- Preheat broiler on high.
- Cut pepper in half and remove seeds.
- Place skin side up on foil and place under broler for 10 minutes or until blackened.
- Place in a paper bag, close tightly and set aside for 10 minutes.
- Peel and chop.
- Cook edamame and haricots by boiling in water for 4 minutes.
- Rinse in cold water and drain.
- Combine bell pepper, edamame mixture, chickpeas, and salt and pepper in a medium bowl.
- Combine shallots and remaining ingredients, stirring well with a whisk.
- Drizzle dressing over bean mixture and toss.
Blistering the exterior of a red bell pepper under direct high heat alters its cellular structure, allowing the tough outer skin to release cleanly without requiring a chemical solvent or enzymatic peel. Setting the charred pepper inside a sealed paper bag traps the escaping steam, which condenses against the skin and loosens it from the flesh during a mandatory ten-minute resting window. Professional kitchens rely on this precise thermal shock to soften the pepper completely while concentrating its natural sugars through dehydration under the broiler element.
Assessing the doneness of dense legumes and tender green beans requires strict adherence to boiling water temperatures combined with tactile feedback rather than arbitrary clock watching. Submerging the haricots verts and shelled edamame into a rolling boil for precisely four minutes halts the cooking process before pectin breakdown turns the vegetables mushy, preserving a crisp snap inside each bite. Plunging these items immediately into an ice-cold water bath arrests residual internal cooking by dropping their internal temperature below 40 degrees Fahrenheit instantly.
Emulsifying the dressing demands vigorous whisking to suspend the extra virgin olive oil droplets within the acidic medium of fresh lemon juice and Dijon mustard. Whisking the minced shallots directly into the liquid ingredients allows the mild allium compounds to mellow for several minutes before they encounter the mild sweetness of the legumes. Pouring this oil-based emulsion over the cooled vegetables just prior to serving ensures the acid coats the outer surfaces without breaking down the structural integrity of the chickpeas.
Allowing this mixture to rest overnight in a sealed container transforms the dish as the salt draws residual moisture from the shallots and peppers into the dressing. This cold-storage period lets the oregano and parsley oils permeate the dense interior of the chickpeas, yielding a more cohesive flavor profile by day two.
