Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Rinse with cold water, then drain
well and pat dry. Repeat with the green beans
and yellow beans. Combine the vegetables in a bowl.
Add the vinegar, oil, herbs
, 1 teaspoon of salt, and 3/4 teaspoon pepper to a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette
When you're ready to serve, shake the jar again to re-mix the vinaigrette and pour it over the vegetables. Season with more salt and pepper, if desired.
Alternate Method: Whisk the vinegar, 1 teaspoon of salt, and 3/4 teaspoon of pepper in a large bowl to blend
. Gradually whisk
in the oil. Add all of the beans, tomatoes, basil
, and thyme, and toss to coat. Season the salad, to taste, with more salt and pepper, and serve.