New Classic Four-Bean Salad

1 cup red wine vinegar 3/4 cup mild honey (such as clover)2 tablespoons olive oil2 medium garlic cloves, minced1 teaspoon saltGround black pepper6 tablespoons fat free, lower sodium chicken broth2 teaspoons cornstarch1 1/2 cups (8 ounces) frozen shelled edamame (fresh soy beans) 1 can (16 ounces) green beans, drained1 can (16 ounces) yellow wax beans, drained1 can (15.5 ounces) red kidney beans, rinsed and drained2 cups thinly sliced celery 1/2 medium red onion, chopped 1/4 cup minced fresh parsley leavesPlace a small non-aluminum saucepan over medium heat and to it add vinegar, honey, oil, garlic, salt and pepper to taste, stirring occasionally, until everything combines and steam starts to appear.In a small bowl, whisk chicken broth and cornstarch until cornstarch dissolves. Add cornstarch solution to vinegar mixture and whisk until combined. Heat until mixture thickens slightly. Remove from stove and set aside to cool.While vinegar mixture cools, cook edamame for 4 minutes in a 1 1/2 to 2-quart pan of boiling salted water. Drain and rinse under cold water to stop cooking.Pour cooled vinegar mixture into a large non-aluminum mixing bowl. Add edamame, green and yellow beans, kidney beans, celery, onion and parsley; toss gently to coat and combine. Cover and refrigerate at least 1 hour, preferably overnight, to let flavors blend. Let stand at room temperature 30 minutes before serving.Serves 12.Nutrition values per serving (about 3/4-cup): 169 calories (13 percent from fat), 2.4 g fat (0.3 g saturated fat), 27.8 g carbohydrates, 5 g fiber, 3.6 g protein, 0 cholesterol, 403 mg sodium.SaltSense: Omitting the added salt reduces sodium per serving to 209 mg.