Multibean Salad

Name: Multibean Salad
Ingredients: 2 cups (1/2-inch-thick) diagonally cut haricots verts (about 8 ounces); 2 cups (1/2-inch-thick) diagonally cut wax beans (about 8 ounces); 1 cup frozen shelled edamame (green soybeans); 1 cup grape or cherry tomatoes, halved; 1/2 cup finely chopped orange bell pepper; 1/2 cup thinly sliced red onion; 2 tablespoons sherry vinegar; 1/2 teaspoon sugar; 1/4 teaspoon Dijon mustard; 2 teaspoons extravirgin olive oil; 1/4 cup chopped fresh parsley; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper

13 ingredients

5 steps

Ingredients

2 cups (1/2-inch-thick) diagonally cut haricots verts (about 8 ounces)
2 cups (1/2-inch-thick) diagonally cut wax beans (about 8 ounces)
1 cup frozen shelled edamame (green soybeans)
1 cup grape or cherry tomatoes, halved
1/2 cup finely chopped orange bell pepper
1/2 cup thinly sliced red onion
2 tablespoons sherry vinegar
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
2 teaspoons extravirgin olive oil
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

1

Steam haricots verts, wax beans, and edamame, covered, 6 minutes or until haricots verts and wax beans are crisp-tender. Drain and plunge beans into ice water; drain. Combine beans, tomatoes, bell pepper, and onion in a large bowl.
2

Combine vinegar, sugar, and mustard, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Stir in parsley, salt, and black pepper. Drizzle vinaigrette over bean mixture; toss gently to coat.
3

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