Black Bean and Edamame Avocado Salad
Servings
8 Servings
Ingredients
- 1/2 of a 15 oz 425 g can black beans, rinsed and drained 1/2
- 1 cup fresh or frozen shelled edamame thawed 250 mL
- 1 medium yellow squash diced 1
- 1 medium celery stalk thinly sliced 1
- 2 Tbsp limed 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 1
Instructions
Preparation
- 1 In a medium bowl combine black beans, edamame, squash, celery, lime juice, canola oil, rosemary, salt and black pepper. Toss gently, yet thoroughly until well coated.2 Add the avocado and toss gently.
- Source:
- canolainfo.org