Black Bean and Edamame Avocado Salad
Courtesy of CanolaInfo
 
Servings: 6
Prep Time: 15 Min.
Cook Time: n/a
What you need:
* 1/2 of 15-oz. (425 mL) can black beans, rinsed and drained
* 1 c. fresh or thawed frozen shelled edamame (250 mL)
* 1 medium yellow squash, diced
* 1 medium celery stalk, thinly sliced
* 2 Tbsp. lime juice (30 mL)
* 1 Tbsp. canola oil (15 mL)
* 1/2 tsp. chopped fresh rosemary (2 mL)
* 1/4 tsp. salt (1 mL)
* 1/4 tsp. coarsely ground black pepper (1 mL)
* 1 ripe medium avocado, peeled, seeded and chopped
What to do:
1. In medium bowl, combine all ingredients but avocado. Toss gently yet thoroughly until well coated.
2. Just before serving, add avocado and toss gently. Serve.

Serving size: 1/2 c. (125 mL)

* Recipe courtesy of CanolaInfo.
Nutritional information:
Calories: 110;   Total Fat: 7g;   Cholesterol: 0mg;   Total Carbs: 9g;   Fiber: 4g;   Sugar: 1g;   Protein: 4g;   Sodium: 80mg;   Potassium: 348mg;