Anytime Vegetable Salad

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 1.5 cups cherry tomatoes halved
• 2 teaspoons tarragon leaves fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 8 ounces green beans trimmed thin
• 3 tablespoons olive oil extra-virgin
• 0.3 cup red wine vinegar 
• 1 teaspoon salt 
• 2 cups edamame soy beans shelled
• 8 ounces turtle beans yellow trimmed

Equipment

• bowl
• whisk
• pot

Directions

1. Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes.
2. Drain. Rinse with cold water, then drain well and pat dry. Repeat with the green beans and yellow beans.
3. Combine the vegetables in a bowl.
4. 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.
5. 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.
6. Whisk the vinegar, 1 teaspoon of salt, and 3/4 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil.
7. 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.