Zesty Bean Salad

This recipe is a prevention recipe published by Cleveland Clinic. My grandma saw this in a booklet she got and gave it to me knowing I love healthy bean salad things. The garlic makes this soo good. Here is the health info included with the recipe: According to the American Dietetics Association, eating plenty of fruits and vegetables, including beans, is linked with a lower risk of lung, oral, esophageal, stomach and colon cancer. At this point, it’s not clear which components in vegetables and fruits are most protective against cancer. So enjoy a variety of whole foods naturally-rich in nutrients. Fill at least two-thirds of your plate with vegetables, fruits, whole grains and beans. Also, eating a diet rich in these plant-based foods can help you stay at a healthy weight.

• Ready In: 2 hrs 20 mins
• Serves: 8

Ingredients

• 1 (15 ounce) can kidney beans
• 1 (16 ounce) can chickpeas (or your favorite beans)
• 1  cup edamame
• 2  tablespoons extra virgin olive oil
• 1⁄2 cup  chopped shallot (or red onion)
• 1  tablespoon  chopped fresh garlic (or more to taste)
• 1  cup  grated carrot
• 1  cup  grated cucumber
• 1  cup bell pepper, thinly sliced (choose a variety of colors)
•  handful of chopped flat-leaf Italian parsley
•  salt and pepper

Directions

1. Mix all ingredients together.
2. Refrigerate for at least 2 hours- the longer it sits, the better it will taste!
3. Serve as is or over field greens.