Protein-Rich Salad

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!