Fab Five-Bean Salad

Recipe Ingredients

		Water - as needed
8 oz	227g	Green beans - ends trimmed,
		And cut diagonally into 1 1/2" pieces
8 oz	227g	Yellow wax beans - ends trimmed,
		And cut diagonally into 1 1/2" pieces
10 oz	284g	Frozen shelled edamame
1		Black soybeans - (15 oz) - drained, rinsed
		= (or black beans)
1		Roman beans - (15 oz) - drained, rinsed
		= (or other red beans)
1 cup	62g / 2.2oz	Diced red onion
1/4 cup	36g / 1.3oz	Diced seeded jalapeño pepper
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
1/4 cup	59ml	Red wine vinegar
1/4 cup	59ml	Balsamic vinegar
3 tablespoons	45ml	Olive oil
4 teaspoons	20ml	Unbleached cane sugar
		= (or brown sugar from sugar beets)
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Sea salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

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 jalapeño, 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.

This recipe yields 2 quarts.

Source:
The Vegan Chef at http://www.veganchef.com

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