Ingredients
- 2 cups shelled edamame soy beans
- 8 ounces thin green beans, trimmed
- 8 ounces yellow wax beans, trimmed
- 1 1/2 cups cherry tomatoes, halved
- 1/3 cup red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons chopped fresh basil or tarragon leaves
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Directions
Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Rinse with cold water, then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl.
Add the vinegar, oil, herbs, 1 teaspoon of salt, and 3/4 teaspoon pepper to a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
When you're ready to serve, shake the jar again to re-mix the vinaigrette and pour it over the vegetables. Season with more salt and pepper, if desired.
Alternate Method: Whisk the vinegar, 1 teaspoon of salt, and 3/4 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil. Add all of the beans, tomatoes, basil, and thyme, and toss to coat. Season the salad, to taste, with more salt and pepper, and serve.
















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By LisaSakabu
Santa Clarita, CA
on June 20, 2010
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I didn't have wax beans, so I used others to make up for them. It was such a good salad, even my kids had seconds. I don't know about the other poster that said it was bland, can't imagine that with the cider vinegar! The kids particularly liked that they got to pick the fresh herbs from the garden to make the dressing! I figure this is one of those salads you can modify according to the ethnic type of food served at the meal. Cilantro & jalapeno's... or orgegano... yummmm
By mariefrank_12728708
Bloomfield Hill...
on March 11, 2010
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I absolutely crave this salad. The dressing is tart and the veggies are crisp. If you are a vegetarian, you will love this---it's a meal!
By ironica1_7971693
Forest Hills, NY
on November 08, 2009
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I found this to be very bland.
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