Edamame Israeli Salad by Do What Ema Says

Ingredients

• 1 large Cucumber, chopped (about 3 Cups)
• Tomato, chopped (about 1 1/2 Cups)
• 1/2 Onion, chopped (about 1 Cup)
• 3 Ribs Celery, chopped (about 1 1/2 Cups)
• 16 oz Edamame (I use frozen)
• 1 15.5 oz Can Cannellini Beans, drained & rinsed
• 1 Lemon, juiced
• 1 Teaspoon Dried Parsley (you can substitute fresh parsley if you have it)
• 1 Tablespoon Dried Mint (you can substitute fresh mint if you have it)
• 2 Garlic Cloves, minced
• 1 Teaspoon Kosher Salt
• 1/4 Cup Olive Oil