1 teaspoon salt
8 ounces green beans, trimmed and cut into 1-inch pieces
8 ounces wax beans, trimmed and cut into 1-inch pieces
1 can (15 to 19 ounces) garbanzo beans
1 can (15 to 19 ounces) black beans
1 can (15 to 19 ounces) kidney beans
1-1/2 cups (half 16-ounce bag) frozen shelled green soybeans (edamame), thawed

Tomato Vinaigrette:
1 small tomato, coarsely chopped
1 small shallot, coarsely chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
½ teaspoon salt
1/4 ground black pepper

Directions
In a 12-inch skillet, heat 1 inch water with salt to boiling over high heat. Add green and wax beans; heat to a boil. Reduce heat to low; simmer 6 to 8 minutes or until beans are tender-crisp. Drain beans. Rinse with cold water to stop cooking; drain again. Transfer beans to a large serving bowl.

While green and wax beans are cooking, rinse and drain garbanzo, black, and kidney beans. Add canned beans and soy beans to bowl with green and wax.

Prepare tomato vinaigrette: In a blender, combine tomato, shallot, oil, vinegar, mustard, salt, and pepper. Blend until smooth.

Add vinaigrette to beans in bowl. Toss to coat. Cover and refrigerate at least 1 hour before serving.

Serves 18 (½ cup is a serving)