• Servings 6
  • Prep 5 min
  • Cook 10 min
  • Cuisine
  • Skill Level

Wax Bean and Edamame Salad


  • 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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