New spin on a 3-bean salad

Good Housekeeping

Fresh green beans are tossed with green and black soybeans — delicious and good for you too.

New Four-Bean Salad

Cook: 5 minutes

Total: 25 minutes plus standing

Makes: About 8 cups, or 16 accompaniment servings

1 pound green beans, trimmed and cut into 1 1/2 -inch lengths

1/2 (16-ounce) bag (1 1/2 cups) frozen shelled green soybeans (edamame)*

3 tablespoons extra virgin olive oil

1/4 cup balsamic vinegar

1/4 cup red wine vinegar

1 tablespoon sugar

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 can (15 ounces) black soybeans, rinsed and drained

1 can (15 ounces) pink beans, rinsed and drained

1 small red onion, finely chopped ( 1/2 cup)

1. In 12-inch skillet, heat 1/2 -inch water to boiling over high heat. Add green beans and cook 5 minutes or until tender-crisp. Place frozen soybeans in colander; drain green beans over soybeans. Rinse with cold water until cool; drain well.

2. In large bowl, with wire whisk, mix oil, vinegars, sugar, salt and pepper until blended. Add green-bean mixture, black soybeans, pink beans, and onion; toss to combine. Let stand 1 hour to allow flavors to blend, or refrigerate until ready to serve.