Multibean Salad

Ingredients

• ¼ teaspoon salt
• ¼ cup chopped fresh parsley
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup finely chopped orange bell pepper
• 2 cups (1/2-inch-thick) diagonally cut wax beans (about 8 ounces)
• 2 cups (1/2-inch-thick) diagonally cut haricots verts (about 8 ounces)
• + 19 more ingredients
• • ½ cup thinly sliced red onion
  • 1 cup frozen shelled edamame (green soybeans)
  • ¼ cup chopped fresh parsley
  • 1 cup grape or cherry tomatoes, halved
  • ½ cup finely chopped orange bell pepper
  • ½ teaspoon sugar
  • 1 cup grape or cherry tomatoes, halved
  • 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)
  • 2 teaspoons extravirgin olive oil
  • ¼ teaspoon freshly ground black pepper
  • ½ cup thinly sliced red onion
  • ¼ teaspoon Dijon mustard
  • ½ teaspoon sugar
  • 2 tablespoons sherry vinegar
  • ¼ teaspoon Dijon mustard
  • 2 teaspoons extravirgin olive oil
  • 2 tablespoons sherry vinegar

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. Combine vinegar, sugar, and mustard, stirring with a whisk. Gradu...

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