Wax Bean and Edamame Salad
Ingredients
2 cups yellow way beans, cut on a bias | ||
2 cups fresh green beans, trimmed and halved diagonally | ||
2 cups shelled endamame | ||
1 cup cherry tomatoes, halved | ||
1 cup orange bell pepper, seeded and finely chopped | ||
1 cup thinly sliced red onion | ||
3 tbs sherry vinegar | ||
1 tsp sugar | ||
1 tsp Dijon mustard | ||
2 tbs extra virgin olive oil | ||
1/4 cup fresh parsley, chopped | ||
kosher salt and black pepper to taste |
- Place the wax beans, green beans and edamame in a steamer over boiling water and steam for about 5 minutes until they are crisp tender.
- Drain, the plunge beans in ice water to stop the cooking.
- Combine the beans, tomatoes, bell pepper and onion in a large bowl.
- In another bowl, combine, sugar, vinegar and mustard and whisk well to combine.
- Gradually add the olive oil while whisking.
- Add the parsley and season with salt and pepper.
- Pour the vinaigrette over the beans and gently toss to combine.
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