Anytime Vegetable Salad
Recipe By: Giada De Laurentiis
2 cups shelled edamame soy beans
8ouncesthin green beans -- trimmed
8ouncesyellow wax beans -- trimmed
1 1/2 cups cherry tomatoes -- halved
1/3 cups red wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh basil or tarragon leaves
2 teaspoons chopped fresh thyme leaves
1 teaspoons salt
3/4 teaspoons freshly ground black pepper
Cook the edamame in a large pot of boiling water until crisp-tender,
about 3 minutes. Drain. Rinse with cold water, then drain well and pat
dry. Repeat with the green beans and yellow beans. Combine the vegetables
in a bowl. Add the vinegar, oil, herbs, 1 teaspoon of salt, and 3/4
teaspoon pepper to a glass screw-top jar. Seal the jar and shake
vigorously to mix the vinaigrette. When you're ready to serve, shake the
jar again to re-mix the vinaigrette and pour it over the vegetables.
Season with more salt and pepper, if desired.
Alternate Method: Whisk the vinegar, 1 teaspoon of salt, and 3/4
teaspoon of pepper in a large bowl to blend. Gradually whisk in the
oil. Add all of 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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