Ingredients:
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- freshly ground black pepper, as much as desired
- One 15-ounce can black beans, rinsed and drained
- One 15-ounce can white beans, rinsed and drained
- 2/3 cup cooked shelled edamame
- 1/3 cup finely chopped sweet white onion
- 1/3 cup finely chopped red bell pepper
- 5 large basil leaves, thinly sliced
Directions:
- Whisk together the lemon zest, lemon juice, oil, salt and pepper in a medium bowl. Add the beans, edamame, onion, bell peppers and basil- toss to coat. Serve immediately, or cover and refrigerate for up to 2 days.
Source : recipegirl.com
