Edamame-Green Bean-Chickpea Salad

http://www.dispatch.com/content/stories/food/2012/04/11/edamame-green-bean-chickpea-salad.html

Makes 8 to 10 servings

To toast cumin seeds, cook in a dry, heavy skillet over medium heat, stirring, until they are fragrant, about 3 to 5 minutes. This recipe is based on one from Gourmet Today, edited by Ruth Reichl.

1 pound green beans, trimmed
Salt
12 ounces (about 21/2 cups) frozen shelled edamame
1 can (15 to 19 ounces) chickpeas, rinsed, drained
1 large garlic clove, minced
1 cup loosely packed fresh cilantro leaves
1/2 teaspoon finely chopped serrano chili, including seeds, or to taste
3 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds, toasted
1/8 teaspoon cayenne pepper
2 lemons, cut into wedges

Cook green beans in a large pot of salted boiling water until crisp-tender, about 6 to 8 minutes. With a wire skimmer or a slotted spoon, immediately transfer beans to a large bowl of ice water. When beans are cool, transfer with a slotted spoon to paper towels to drain.

Return water to a boil. Add edamame and cook until crisp-tender, about 5 to 6 minutes. Drain and transfer edamame to a bowl of ice water. When edamame are cool, drain and transfer to paper towels to dry.

Pat green beans and edamame dry and transfer to a large bowl. Stir in chickpeas.

Combine garlic, cilantro, serrano, lemon juice, olive oil, cumin seeds and cayenne in a blender. Blend, scraping down sides occasionally, until smooth. Add dressing to beans, season with salt and toss to combine. Let stand at room temperature for 1 hour to blend flavors.

Serve with lemon wedges.

PER SERVING: 194 calories; 8 g protein; 18 g carbohydrates; !6 g fiber; 11 g fat (1 g saturated); 0 cholesterol; 176 mg sodium