Mixed-Bean Salad with Poppy Seed Dressing

• 1 10-oz. pkg. frozen shelled edamame (2 cups)
• 12 oz. green beans, trimmed and cut in half crosswise (3 cups)
• 13 cup apple cider vinegar
• 2 medium shallots, finely chopped (about 1/4 cup)
• 1 Tbs. poppy seeds
• 1 Tbs. Dijon mustard
• 1 Tbs. honey
• 1/4 cup vegetable oil
• 1 15-oz. can dark red kidney beans, rinsed

1. Bring large pot of salted water to a boil over high heat.
2. Add edamame and return to a boil.
3. Add green beans, and cook 4 to 6 minutes, or until edamame are tender and green beans are crisp-tender.
4. Drain and rinse under cold water.
5. Whisk together vinegar, shallots, poppy seeds, mustard and honey in large serving bowl.
6. Gradually whisk in oil.
7. Season with salt and pepper.
8. Add edamame, green beans and kidney beans, and toss to coat well.
9. Cover, and marinate overnight.

green beans, apple cider vinegar, shallots, poppy seeds, mustard, honey, vegetable oil, dark red kidney beans

Taken from www.vegetariantimes.com/recipe/mixed-bean-salad-with-poppy-seed-dressing/ (may not work)