Ingredients

1.5 cups Edamame Beans (frozen, shelled)

1/4 cup Olive Oil

1 teaspoon Cumin (ground)

1 can Garbanzo Beans (rinsed, drained) - 15 oz.

1 can Black Beans (rinsed, drained) - 15 oz.

1 Red Onion (chopped)

1 1/2 cups Celery (chopped)

1 cup Sweet Pepper (red, yellow, orange) (chopped)

2 tablespoons Lime Juice (fresh)

1/2 cup Cilantro (fresh, chopped)

1 teaspoon Garlic (minced)

1 1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1 1/2 tablespoons White Balsamic Vinegar

Preparation

  1. Cook edamame for 3-4 minutes.

  2. Drain and rinse under cold water. Blot on paper towels. Place in large bowl.

  3. Drain and rinse other beans. Blot on paper towels. Add to bowl.

  4. Add onion , celery & peppers to bowl.

  5. Mix olive oil, lime juice, and vinegar in a small bowl with wire whisp.

  6. Add cumin, garlic, salt, and pepper and toss to coat.

  7. Let stand for at least 10 minutes for flavours to blend.

Chef’s Note: I add the white balsamic vinegar to give it a bite.