Multibean Salad

• 2 cups (1/2-inch-thick) diagonally cut haricots verts (about 8 ounces)
• 2 cups (1/2-inch-thick) diagonally cut 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 extravirgin olive oil
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Steam haricots verts, wax beans, and edamame, covered, 6 minutes or until haricots verts and wax beans are crisp-tender. Drain and plunge beans into ice water; drain. Combine beans, tomatoes, bell pepper, and onion in a large bowl.
2. 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.
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haricots verts, wax beans, grape, orange bell pepper, red onion, sherry vinegar, sugar, dijon mustard, extravirgin olive oil, parsley, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/multibean-salad (may not work)