The perfect light, clean side salad to serve alongside a hearty pasta, this is my version of succotash. The different shades of yellow and green beans make it really pretty, too.

　　

Ingredients

4 to 6 servings

　　2 cups frozen edamame (soy beans), shelled

　　8 ounces thin green beans, trimmed

　　8 ounces yellow wax beans, trimmed

　　1/3 cup red wine vinegar

　　1 teaspoon salt, plus more to taste

　　3/4 teaspoon freshly ground black pepper, plus more to taste

　　3 tablespoons extra-virgin olive oil

　　1 1/2 cups halved cherry tomatoes

　　2 teaspoons chopped fresh basil or tarragon

　　2 teaspoons chopped fresh thyme leaves

　　

Step 1

Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Rinse under cold water, then drain well and pat dry. Repeat with the green beans and yellow beans. Leave the green and yellow beans whole or cut them crosswise into 1- to 1 1/2-inch pieces.

　　

Step 2

Whisk the vinegar, salt, and pepper together in a large bowl. Gradually whisk in the oil. Add the beans, tomatoes, basil, and thyme, and toss to coat. Season the salad to taste with more salt and pepper, and serve.

　　Everyday Pasta