Take Your Lunch To Work this week!

This Edamame Bean Salad is a perfect dish to make on a Sunday, and then have for lunch for the week.  It's absolutely delicious.  Have some plain greek yogurt on the side and you have enough protein to keep you satisfied all afternoon!


Random Sidenote:  Ever since I was little, I have had a fear of cafeteria lines.  School food quality aside, everyone always just seems to know where to go, how much food costs, what foods you have to buy (like you always had to buy a milk with the lunch, but I never wanted the milk because I don't like milk!), etc.  All growing up I brought my lunch to school, and continue to do so.  Plus, my mom would put little notes in my lunch bag, which continued through high school!  Everyone at the lunch table was super jealous...






Ingredients:  
1 can black beans
1 can chick peas
about 20 grape tomatoes cut in half
1 cup shelled edamame (thawed if frozen)
1/2 cup chopped cilantro
4 oz. fresh mozzarella chopped
(this is about half of a typical package)
1/3 cup diced red onion
1 cup chopped fresh mushrooms

Dressing:
2 tbsp. olive oil
1/2 tsp. minced garlic
2 tbsp. lime juice
1/2 tsp. sea salt



Steps:  
1)  Drain and rinse the black beans and the chick peas.

2)  In a large bowl combine: black beans, chick peas, tomatoes, edamame, cilantro, mozzarella, onion, and mushrooms.  Stir to combine

(I have a huge issue with cutting onions.  No matter what I do, it just burns my eyes.  I have resorted to buying the pre-chopped type.  I know this is horrible both economically, and environmentally... but what's a girl to do?!)  

3)  In a small bowl, whisk together the dressing.  Pour on top of the salad, then stir to fully mix.

4)  Store covered in the refrigerator until ready to use!

~Eat Well and Be Happy~