by Claire C. McKiernan


2 cups lightly cooked green beans (steamed, microwaved, or blanched)
1 cup cooked edamame
1 can of rinsed and drained cannellini, northern, or kidney beans
Thinly sliced red onion (optional and to taste)
Handful slivered almonds (optional, in place of, or along with onion)
French dressing, to add on top


Mix, top with dressing, and eat warm or cold!