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The New Three-Bean Salad

By Sunset
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Finely shredded zest of 2 lemons

1/4 cup grapeseed or canola oil

1/4 cup fresh lemon juice

About 1/2 tsp. kosher salt

1/2 teaspoon sugar

1 bag (10 oz.) frozen shelled edamame

1 can (15 oz.) chickpeas, drained and rinsed


10 ounce green beans, cut into 1-in. pieces

6 green onions, thinly sliced diagonally

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