| 10 | 10 | 185 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 4 |
| 1/2 cup | Black beans, canned (rinsed, drained) |
| 1 cup | Frozen edamame (soybeans) (thawed) |
| 1 medium | Summer squash (diced) |
| 1 medium stalk(s) | Celery (thinly sliced) |
| 2 tbsp | Lime juice (fresh) |
| 1 tbsp | Extra virgin olive oil |
| 1/2 tsp | Rosemary, fresh (chopped) |
| 1/4 tsp | Salt |
| 1/4 tsp | Black pepper |
| 1 avocado(s) | Avocado (peeled, seeded, chopped) |
In a medium bowl, combine black beans, edamame, squash, celery, lime juice, oliva oil, rosemary, salt and black pepper. Toss gently, yet thoroughly until well coated.
Just before serving add the avocado and toss gently.
| Meat Alternative | 0.5 |
| Vegetables | 2.3 |
