| 10 | 10 | 197 |
| 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 | Canola oil |
| 1/2 tsp | Rosemary, fresh (chopped) |
| 1/4 tsp | Salt |
| 1/4 tsp | Black pepper |
| 1 avocado(s) | Avocado (peeled, seeded, chopped) |
1. In a medium bowl, combine black beans, edamame, squash, celery, lime juice, canola oil, rosemary, salt and black pepper.
2. Toss gently, yet thoroughly until well coated.
3. Just before serving add the avocado and toss gently again.
Enjoy!
| Meat Alternative | 0.5 |
| Vegetables | 2.3 |
