Black Bean and Edamame Avocado Salad

• 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

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