Cucumber-Parsley Edamame Bean Salad

Cucumber-Parsley Edamame Bean Salad

Ingredients:
1 cup grape tomatoes, chopped
¾ cup English cucumber, thinly sliced
¼ cup fresh parsley, chopped
¼ cup yellow bell pepper, diced
1/3 cup balsamic vinaigrette salad dressing
2 garlic cloves, pressed
2 teaspoons honey
½ teaspoon black pepper, ground

Directions:
1. Prepare edamame according to package instructions. Drain cooked
beans, rinse with cold water, and drain well. Place beans in a large
mixing bowl. Add garbanzo beans, tomato, cucumber, parsley, and bell
pepper to bowl. Toss gently to mix.
2. Whisk salad dressing, garlic, honey, and pepper together in a small
bowl. Pour dressing over salad and toss to coat. Serve immediately or
cover and chill up to 4 hours before serving.