1 pound green beans, trimmed and cut into 1 ½-inch lengths

½ 16-ounce box or bag frozen shelled soybeans (known as edamame or sold as sweet beans by Sno Pack)

3 tablespoons extra-virgin olive oil

¼ cup balsamic vinegar

¼ cup red wine vinegar

1 tablespoon Wholesome Sweeteners Organic Sucanat

1 ½ teaspoons sea salt

¼ teaspoon black pepper

1 15-ounce can black soybeans, rinsed and drained

1 15-ounce can kidney beans, rinsed and drained

In a 12-inch skillet, heat ½ inch of water to boiling over high heat.  Add the green beans and cook 5 minutes, or until crisp-tender.  Place the frozen soybeans in a colander and drain the green beans over the soybeans.  Rinse with cold water until coo; drain well.