water
8 oz. green beans, ends trimmed, and cut diagonally into 1 1/2-inch pieces
8 oz. yellow wax beans, ends trimmed, and cut diagonally into 1 1/2-inch pieces
10 oz. frozen shelled edamame
1 - 15 oz. can black soybeans or black beans, drained, and rinsed
1 - 15 oz. can Roman beans or other red beans, drained, and rinsed
1 cup red onion, diced
1/4 cup jalapeno pepper, destemmed, deseeded, and diced
1/4 cup freshly chopped parsley
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
3 T. olive oil
4 t. unbleached cane sugar (or brown sugar from sugar beets)
1 t. ground cumin
1/2 t. sea salt
1/4 t. freshly ground black pepper
In a large pot of salted, boiling water, cook the green and yellow wax beans for 3 minutes or until crisp-tender. Add the edamame and cook an additional 1 minute. Drain, rinse the beans with cold water, and drain well again. Transfer the beans to a large bowl, add the black soybeans, Roman beans, onion, and jalapeno, and toss well to combine. In a small bowl, place the remaining ingredients and whisk well to combine. Pour the dressing over the bean mixture and toss gently. Cover and chill for 30 minutes or more to allow the flavors to blend. Gently toss the salad again before serving.
Yield: 2 Quarts
Home | Recipes | Books | Bio
©1999-2002 Beverly Lynn Bennett