BEANS SALAD

Summer time is the hottest day in America. But when you served the right foods and drinks, you can always refresh yourself with something that will cool you down.

Today I would introduce my salad that I adopted from Everyday Italian by Giada De Laurentiis at Food Network. This salad is so refreshing with the aroma from the herbs.

INGREDIENTS :

2 cups shelled edamame soy beans
8 oz thin green beans, trimmed
8 oz yellow wax beans, trimmed
1 1/2 cups cherry tomatoes, halved
1/3 cup red wine vinegar
3 tbsp extra-virgin olive oil ( always used good quality of E.V.O.O. for salad )
2 tsp chopped fresh basil or terragon leaves
2 tsp chopped fresh thyme leaves
1 tsp salt
3/4 tsp freshly ground black pepper



METHOD :

Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Water bath in cold ice water to prevent from cooking and it's keep the color bright. Then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl.

Whisk the vinegar, salt and 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.

I served this Beans Salad with Parmesan-Crusted Pork Chops and some lemon wedges.