Black Bean and Edamame Avocado Salad

- 1/2 of a 15 ounce can black beans, rinsed and drained (1/2 )
- 1 cup fresh or frozen shelled edamame, thawed (250 mL)
- 1 medium yellow squash (zucchini or patty pan) , diced (1 )
- 1 medium celery stalk, thinly sliced (1 )
- 2 Tbsp lime juice (30 mL)
- 1 Tbsp canola oil (15 mL)
- 1/2 tsp chopped fresh rosemary (2 mL)
- 1/4 tsp salt (1 mL)
- 1/4 tsp coarsely ground black pepper (1 mL)
- 1 ripe medium avocado, peeled, seeded and chopped (1 )
1. In medium bowl, combine all ingredients but avocado. Toss gently yet thoroughly until well coated.
2. Just before serving, add avocado and toss gently. Serve.