Black bean and edamame avocado salad | Heart and Stroke Foundation

Ingredients

• 1/2 - 15-oz (425 mL) can black beans, rinsed and drained
• 1 cup (250 mL) fresh or thawed frozen shelled edamame
• 1 medium yellow squash, diced
• 1 medium celery stalk, thinly sliced
• 2 tbsp (25 mL) lime juice
• 1 tbsp (15 mL) canola oil
• 1/2 tsp (2 mL) chopped fresh rosemary
• 1/4 tsp (1 mL) coarsely ground black pepper
• 1 ripe medium avocado, peeled, seeded and chopped