Edamame-Bean Salad

Ingredients

• 1 (10 ounce) package shelled frozen edamame

• 1 large red pepper

• 1 (15 ounce) can black beans

• 1 (15 ounce) can cannellini beans

• 1 (15 ounce) can corn (shoepeg or white is best)
• 1/4 cup fresh dill or 1-2 tablespoon dried dill
• 2 tablespoons lime juice
• 1/4 cup Italian dressing (lite or regular)
• ground pepper

optional

• 1 avocado

Directions

1. 1

   Use unsalted ingredients when possible, otherwise, rinse well to get rid of excess salt.

2. 2

   Put edamame in microwave-safe covered dish (I use pyrex glass 2 QT dish), add a few tablespoons of water, cook for 4 mins or as per directions.

3. 3

   Cut up red pepper into small cubes, set aside.

4. 4

   Pour cooked edamame and can of corn into colander, rinse with cold water to chill, shake off excess water, and pour into serving dish (I use same glass dish).

5. 5

   Empty cans of beans into colander, rinse well with cold water until it runs clear and shake off excess water.

6. 6

   Pour beans into dish with edamame and corn.

7. 7

   Add cut red pepper to dish.

8. 8

   Add fresh dill to taste (I cut up with scissors).

9. 9

   Add lime juice and Italian dressing, reduce dressing to cut back on salt, fat.

10. 10

    Season to taste with ground pepper.

11. 11

    Optional: Add a chopped avocado for a richer-tasting dish.

12. 12

    Serve immediately or even better, chill before serving.