Multibean Salad

By Gardencook

Ingredients

• 2 cups green beans (about 8 oz.)
• 2 cups wax beans (about 8 oz.)
• 1 cup frozen shelled edamame (green soybeans)
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped orange bell pepper
• 1/4 cup chopped shallot
• 1 tablespoons sherry vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon dijon mustard
• 2 teaspoons olive oil
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 6

Preparation

Step 1

Steam green beans, waxed beans and edamame, covered 6 minutes or until green and waxed beans are tender. Drain and plunge beans into ice water. Drain. Combine beans, tomatoes, bell pepper and shallot in a large bowl.
Whisk together vinegar, sugar and mustard, Gradually add olive oil, whisking constantly. Stir in parsley, salt and pepper. Drizzle over bean mixture and toss to coat. (If making ahead, store bean mixture seperate from dressing. Add parsley to dressing prior to serving and toss over beans,)