Ingredients

Serves 8

• For the Dressing:
• 2 garlic cloves, minced
• 1 jalapeno chile, seeds and ribs removed, chile finely chopped
• 1 small green bell pepper, seeds and ribs removed, pepper finely chopped
• 1/2 cup fresh flat-leaf parsley leaves, finely chopped
• 1/2 cup fresh cilantro leaves, finely chopped
• 5 tablespoons red-wine vinegar
• 3/4 teaspoon coarse salt
• 1/2 cup extra-virgin olive oil
• Freshly ground pepper, to taste
• For the Salad:
• 8 ounces fresh cranberry beans, shelled (about 3/4 cup)
• 6 ounces flat Italian beans, trimmed and cut into 1-inch pieces
• 6 ounces haricots verts, trimmed and cut into 1-inch pieces
• 8 ounces shelled edamame (about 1 1/2 cups)
• 8 ounces canned chickpeas, rinsed (about 1 1/4 cups)
• 1 cup small cherry tomatoes (red, orange, or yellow, or a combination)
• 1/2 bunch purslane (2 ounces)
• Coarse salt and freshly ground pepper, to taste
• Parchment Bread, substitute store-bought flatbread, for serving