Three-Bean & Edamame Salad

1. 1
   prep

   Cook the beans and edamame.

   Soak kidney beans, chickpeas, and black beans overnight in separate bowls with plenty of water. Drain, rinse, and boil each type separately in fresh water until tender but not mushy — kidney beans about 45 minutes, chickpeas about 60 minutes, black beans about 30 minutes. In the last 5 minutes, boil the frozen edamame in a separate pot until bright green and tender. Drain all beans and edamame, rinse under cold water to stop cooking, and let cool completely.

   TIPCool beans completely before mixing — warm beans absorb dressing unevenly and turn mushy.
2. 2
   prep

   Dice the vegetables.

   Finely dice the red onion and celery stalks into small, even pieces about the size of a bean. Roughly chop the fresh parsley. Mince the garlic clove.

3. 3
   mix · ~1 min

   Whisk the dressing.

   1.In a small bowl, combine olive oil, lemon juice, and Dijon mustard.

   2.Add minced garlic, salt, and black pepper.

   3.Whisk vigorously until the dressing is smooth and emulsified, about 30 seconds.
4. 4
   mix

   Toss the salad together.

   In a large mixing bowl, combine the cooled kidney beans, chickpeas, black beans, edamame, diced red onion, and diced celery. Pour the dressing over the top. Add chopped parsley. Toss gently but thoroughly until every bean is coated.

   TIPUse a folding motion rather than aggressive stirring to keep the beans intact.
5. 5
   rest · ~30 min

   Let the salad rest before serving.

   Cover the bowl and refrigerate for at least 30 minutes before serving. This lets the beans absorb the dressing and the flavors meld together. Toss once more before serving.

   TIPThis salad tastes even better the next day — make it ahead for meal prep.

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