Edamame and Corn Salad

This is my favorite summer side.

Ingredients

1 cup frozen shelled edamame
1/2 cup fresh green beans, trimmed and cut in half
3 cups fresh corn kernels (from 4 ears of corn)
4 Tablespoons rice vinegar
2 Tablespoons olive oil
1 teaspoon salt
1 pint grape tomatoes, halved
3 Tablespoons fresh chopped basil

Instructions

Bring lightly salted water to boil in medium saucepan. Add edamame and cook for 3 - 5 minutes. Drain and rinse with cold water.
Bring additional salted water to boil. Add green beans and cook until crisp tender.
Drain and rinse with cold water.
Bring additional water to boil in a large pot. Boil corn until crisp tender.
Drain and rinse with cold water.
Pat all vegetables dry with paper towel if needed to ensure they are dry.
Combine all vegetables in serving bowl.

Whisk together vinegar, oil and salt.
Just before serving, add halved tomatoes to vegetables. Add vinegar mixture and chopped basil.
Stir gently. Serve immediately.