Shell Bean Salad

• 2 garlic cloves, minced
• 1 jalapeno chili, seeds and ribs removed, pepper finely chopped
• 1 smal green bell pepper, seeds and ribs removed, pepper finely chopped
• 12 cup flat leaf parsley, finely chopped
• 12 cup fresh cilantro leaves, finely chopped
• 5 tablespoons red wine vinegar
• 34 teaspoon coarse salt
• 12 cup extra virgin olive oil
• fresh ground pepper, to taste
• 8 ounces fresh cranberry beans, shelled (about 3/4 cup)
• 6 ounces italian beans, trimmed and cut into 1-inch pieces
• 6 ounces French haricots vert, trimmed and cut into 1-inch pieces
• 8 ounces . shelled edamame (about 1 1/2 cups)
• 8 ounces chickpeas, canned, rinsed (about 1 1/4 cups)
• 1 cup small cherry tomatoes (red, orange, or yellow or a combination)
• 2 ounces purslane (watercress if purslane is not available)

1. Make the Dressing: Whisk garlic, jalapeno, bell pepper, herbs, vinegar, and salt.
2. Add oil in a slow, steady stream, whisking until emulsified.
3. Season with pepper.
4. Make the salad: Prepare an ice-water bath.
5. Bring a large pot of water to a boil.
6. Add cranberry beans, and cook for 7 minutes.
7. Add Italian beans, and haricot verts, and cook for 3 minutes.
8. Add edamame and cook for 2 minutes more.
9. Usng a slotted spoon, transfer all the beans to the ice-water bath.
10. Drain and pat dry.
11. Toss beans, chickpeas, tomatoes and purslane or watercress, with dressing.
12. Season with salt and pepper, and serve with bread.

garlic, jalapeno chili, green bell pepper, flat leaf parsley, cilantro, red wine vinegar, coarse salt, extra virgin olive oil, fresh ground pepper, cranberry beans, italian beans, haricots vert, shelled edamame, chickpeas, tomatoes, purslane

Taken from www.food.com/recipe/shell-bean-salad-374688 (may not work)