Ingredients
2 c shelled edamame soy beans
8 oz thin green beans, trimmed
8 oz yellow wax beans, trimmed
1 1/2 c cherry tomatoes, halved
1/3 c red wine vinegar
3 tbsp olive oil
2 tsp chopped fresh basil
2 tsp chopped fresh thyme
1 tsp salt
3/4 tsp ground black pepper
Preparation
Cook the edamame in boiling water until crisp-tender, about 3 min. Drain well and pat dry. Repeat with green and yellow beans. Combine vegetables.
Add vinegar, oil, herbs, 1 tsp salt and 3/4 tsp pepper and shake vigorously to mix.
When ready to serve, shake jar again and pour over vegetables. Add more salt & pepper if desired.
