The perfect light, clean side salad to serve alongside a hearty pasta, this is my version of succotash. The different shades of yellow and green beans make it really pretty, too.
Ingredients
4 to 6 servings
2 cups frozen edamame (soy beans), shelled
8 ounces thin green beans, trimmed
8 ounces yellow wax beans, trimmed
1/3 cup red wine vinegar
1 teaspoon salt, plus more to taste
3/4 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons extra-virgin olive oil
1 1/2 cups halved cherry tomatoes
2 teaspoons chopped fresh basil or tarragon
2 teaspoons chopped fresh thyme leaves
Step 1
Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Rinse under cold water, then drain well and pat dry. Repeat with the green beans and yellow beans. Leave the green and yellow beans whole or cut them crosswise into 1- to 1 1/2-inch pieces.
Step 2
Whisk the vinegar, salt, and pepper together in a large bowl. Gradually whisk in the oil. Add the beans, tomatoes, basil, and thyme, and toss to coat. Season the salad to taste with more salt and pepper, and serve.
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