This salad is a beautiful chorus of peas and pods. Cook all the beans in the same pot so you boil the water only once.

　　

Ingredients

Makes 4 to 6 servings

　　1 pound fresh fava beans, shelled, or 1 cup shelled fresh or frozen edamame

　　3/4 pound young fresh Romano beans (Italian flat beans), stemmed and cut diagonally into 1 1/2- to 2-inch pieces

　　1/2 pound green or wax beans, trimmed and halved crosswise

　　1/4 cup (packed) basil leaves

　　2 garlic cloves, finely chopped

　　3 tablespoons extra-virgin olive oil

　　3 tablespoons water

　　1 1/2 teaspoons grated lemon zest

　　2 1/2 teaspoons fresh lemon juice, or to taste

　　

Step 1

Blanch the fava beans in a pot of boiling well-salted water 1 minute, then transfer with a slotted spoon to an ice bath to stop the cooking. Transfer again to a small bowl.

　　

Step 2

Cook the Romano beans in the same pot of boiling water, stirring occasionally, until just tender, about 5 minutes, then transfer with a slotted spoon to an ice bath to stop the cooking. Drain well and transfer to a bowl. Cook the green beans in the same pot until just tender, 6 to 7 minutes, then transfer to ice bath. Add to the Romano beans. Gently peel the skins from the fava beans, then add to other beans.

　　

Step 3

Cut the basil into very thin shreds. Cook the garlic in the oil with a rounded 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, 1 minute. Add the beans, the water, and lemon zest and cook, stirring occasionally, until heated through. Stir in the basil and the lemon juice and remove from heat. Season with salt and additional lemon juice, if desired. Serve beans warm or at room Temperature.

　　The Epicurious Cookbook