Three-Bean Salad

By LynnWelch

No barbecue, picnic, or summer party would be complete without a classic three-bean salad. This easy recipe includes edamame for a healthy, protein-packed twist.

Ingredients

• 8 ounce(s) wax or green beans, trimmed and cut into 2-inch pieces
• 8 ounce(s) frozen edamame
• 1 can(s) (15- to 15.5-ounce) pink beans
• 2 tablespoon(s) white wine vinegar
• 1 tablespoon(s) extra-virgin olive oil
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 2 tablespoon(s) chopped fresh tarragon

Preparation

Step 1

Heat a 3-quart saucepan of salted water to boiling. Add the wax or green beans. Cook 4 minutes or until crisp-tender. Add frozen edamame to beans; cook 2 minutes.

Drain in colander. Add pink beans. Rinse under cold water until cool; drain again.

Whisk white wine vinegar, extra-virgin olive oil, salt, and pepper in a bowl. Stir in beans and chopped fresh tarragon.