Three-Bean Salad

I didn't get a picture of this, but we loved it! A nice variety to a vegetable side!

INGREDIENTS:
1 red bell pepper
3/4 cup frozen shelled edamame
8 oz green beans, trimmed
1 1/2 cups coked, shelled fresh chickpeas
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/4 minced shallots
3 TBL fresh flat-leaf parsley
1 1/2 TBL oregano leaves
2 TBL fresh lemon juice
1 TBL Dijon mustard
1 TBL olive oil

DIRECTIONS:
Preheat broiler to high. Cut bell pepper in half, discard seed and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop. Cook edamame and green beans in boiling water for 4 minutes; rinse with cold water, and drain. Combine bell pepper, edamame mixture, chickpeas, salt and pepper in a medium bowl. Combine shallots and remaining ingredients, stirring well with a whisk. Drizzle dressing over bean mixture, too.