INGREDIENTS
8 ounces wax or green beans, trimmed and cut into 2-inch pieces
8 ounces frozen edamame
1 can (15- to 15.5-ounce) pink beans
2 tablespoons white wine vinegar
1 tablespoons extra-virgin olive oil
¼ teaspoons salt
¼ teaspoon pepper
2 tablespoons chopped fresh tarragon
DIRECTIONS
Heat a 3-quart saucepan of salted water to boiling. Add the wax or green beans. Cook 4 minutes or until crisp-tender. Add frozen edamame to beans; cook 2 minutes.
Drain in colander. Add pink beans. Rinse under cold water until cool; drain again.
Whisk white wine vinegar, extra-virgin olive oil, salt, and pepper in a bowl. Stir in beans and chopped fresh tarragon.