• 1-1/2 cups

  frozen shelled edamame

  see savings

  
• 1 cup

  canned black beans, rinsed and drained

  see savings

  
• 1 cup

  canned red beans, rinsed and drained

  see savings

  
• 1 medium

  green bell pepper, seeded and chopped

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• 3/4 cup

  sweet onion, chopped

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• 2 tablespoons

  chopped flat-leaf parsley

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• 3 tablespoons

  white vinegar

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• 2 teaspoons

  fresh lemon juice

  see savings

  
• 1 packet

  Stevia In The Raw®

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• 1 teaspoon

  salt

  see savings

  
• 1/8 teaspoon

  freshly ground pepper

  see savings

  
• 3 tablespoons

  canola oil

  see savings

  

1.

Cook edamame according to package directions. Drain in colander and cool under cold running water. Drain well. Place edamame in mixing bowl.

2.

Add black and red beans, green pepper, and onion to edamame and toss with fork to combine. In small bowl, whisk vinegar and lemon juice with Stevia In The Raw, salt and pepper until salt dissolves. Whisk in oil. Add dressing to beans and toss, using fork, to coat salad well. Cover, and refrigerate salad for 2 to 24 hours before serving.