Edamame, Bean, and Cheese Salad

Here's another delicious, different lunch recipe.  I have now found a fridge AND a microwave (success), but this one keeps great at room temp for a while.

It has really nice texture and flavor differences between the creamy cannellini beans, firm edamame and salty asiago cheese.  Plus, the dressing is just a little olive oil and lemon juice, with rosemary and parsley.

You can make a big bowl on Sunday, portion into lunch containers, and grab-and-go all week long.  It's a really healthy option too!  Fiber, protein, healthy fat and flavor.  What else can I possibly do for you?

Edamame, Bean and Cheese Salad
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
2 cups shelled edamame
2 tsp chopped fresh rosemary
1 15 oz can cannellini beans, drained and rinsed
5 oz Asiago cheese, cut into chunks
1/4 cup chopped fresh parsley
1/4 tsp salt and pepper
Juice and zest of 1 lemon

Toss all into a large bowl and stir!  Refrigerate, but can be served at room temperature.