Classic Four-Bean Salad

Ingredients

• 2 cups shelled edamame
• 2 cups sliced green beans, about 1 inch slices
• 1 cup thinly sliced red onion
• 15 oz can of kidney beans, drained and rinsed
• 1/2 cup O&CO. White Balsamic with Oregano
• 1 tablespoon O&CO. floral olive oil
• 1/2 teaspoon O&CO. Fleur de Sel

Directions

1.  Cook edamame in a large pot of boiling salted water until just tender.
2. Immerse in ice water to stop the cooking process. Drain and set aside at room temperature in a large salad bowl.
3. Cook green beans in boiling water for 1 minute or until crisp-tender. Immerse in ice water and drain; add green beans to the edamame.
4. Add onion, kidney beans, & black beans to the mixture. Make dressing by whisking together the White Balsamic, olive oil & salt. Drizzle over bean mixture.
5. Cover and chill 8 hours, stir occasionally and stir just before serving.