Ingredients
- 2 cups (1/2-inch-thick) diagonally cut haricots verts (Green Beans) (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 extra virgin olive oil
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation
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.
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.
YIELD: 6 servings (serving size: about 1 cup)