five bean salad with curry

Ingredients

• 2 cups 1 ½-inch pieces of trimmed green beans
• 5 tablespoons red wine vinegar
• ¼ cup extra-virgin olive oil
• 1 tablespoon honey
• 1 ½ teaspoon curry powder
• 1 teaspoon salt
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 15-ounce can garbanzo beans, drained and rinsed
• 1 ½ cups shelled frozen edamame, thawed
• ¼ cup chopped fresh chives
• 3 tablespoons chopped cilantro
• 3 tablespoons chopped fresh mint

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