8 oz. fresh green beans, trimmed
3/4 c. cider vinegar
2/3 c. tomato juice
1/4 c. vegetable oil
3 tbsp. dry red wine or apple juice
1/2 c. sugar
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 garlic clove (1/2 tsp.)
1 (14.5 oz.) can wax beans, rinsed and drained
1 (15 oz.) can red kidney beans, rinsed and drained
1 (12 oz.) pkg. frozen shelled sweet soybeans (Edamame), thawed
1 bunch green onion, finely chopped
4 large carrots, shredded

In a large skillet, cook green beans in lightly boiling salted water for 10 minutes or just till tender; drain and rinse with cold water. Set aside.

In extra large bowl combine vinegar, tomato juice, oil, wine, sugar, Worcestershire sauce, mustard, and garlic. Stir in beans, onion, and carrot. Chill, covered, at least 4 hours, preferred made ahead 24-48 hours to let flavors marry well. Serve with a slotted spoon.

Makes 12 servings.

Submitted by: Karen LaValley