A Virtuous Salad

• 1 pound edamame, cooked as directed
• 1 can garbanzo beans, drained and rinsed well
• 1 can black beans, drained and rinsed well
• 1 yellow pepper, seeded and diced
• 1 orange pepper, seeded and diced
• 1/2 red onion, diced
• 3 tablespoons dill, minced (optional)
• rice wine vinegar
• good quality olive oil
• sea salt, to taste

1. Combine all the vegetables and dill in a bowl and toss gently. Drizzle a goodly quantity of rice wine vinegar and a somewhat lesser amount of olive oil over top. Add salt to taste. Easy-peasy.
2. Note: this makes a sizeable quantity of salad. I dressed portions individually as I served them and kept the rest, undressed, in the fridge. It was still as good on Thursday night as it was on Sunday when I first threw it together.

edamame, garbanzo beans, black beans, yellow pepper, orange pepper, red onion, dill, rice wine vinegar, olive oil, salt

Taken from food52.com/recipes/14677-a-virtuous-salad (may not work)