Edamame-Black Bean Salad

 

1

bag (12 oz) frozen shelled edamame

1

can (15 oz) Progresso® black beans, drained, rinsed

2

medium plum (Roma) tomatoes, chopped

1

medium bell pepper, chopped (1 cup)

4

medium green onions, sliced (1/4 cup)

1/4

cup chopped fresh cilantro or flat-leaf parsley

1/2

cup balsamic vinaigrette dressing

1/4

teaspoon salt

1/4

teaspoon cracked black pepper

• 1 In 2-quart saucepan, cook edamame according to package directions; drain and rinse with cold water.
• 2 In large bowl, toss edamame with remaining ingredients. Serve immediately or refrigerate until serving.