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