Multibean Salad

I wanted to make a different salad this week for our lunch, you know, we have had so many tomatoes and zucchini salad over the summer that I decided to change things a bit.
This salad was exactly what I wanted, nice and refreshing, colorful and very tasty, all in one bowl! It was a very happy mix of veggies in my opinion, and the vinaigrette complemented it all nicely. I followed the recipe, but omitted the bell pepper (didn’t have) and used a different kind of vinegar (what I had on hand). To be true, I don’t think that made a difference at all, because at the end the salad was very flavorfull just the way I made!
Ana

Multibean Salad
(Adapted from Cooking Light, April/05)

2 cups green beans (about 8 ounces)
2 cups wax beans (about 8 ounces)
1 cup frozen shelled edamame (green soybeans)
1 cup grape or cherry tomatoes, halved
1/2 cup finely chopped orange bell pepper
1/2 cup thinly sliced red onion
2 tablespoons sherry vinegar
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
2 teaspoons olive oil
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cook or steam beans and edamame until they are crisp-tender. Drain and put beans into ice water; drain. Combine beans, tomatoes, bell pepper, and onion in a large bowl.
Combine vinegar, sugar, and mustard, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Stir in parsley, salt, and black pepper. Drizzle vinaigrette over bean mixture; toss gently to coat. Yield: 6 servings (serving size: about 1 cup)