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.




5 min


10 min


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