Super-Green Edamame Salad

2 12-oz. packages frozen shelled edamame, thawed
1 15-oz. can pink beans or pinto beans, rinsed
1 medium yellow bell pepper, finely diced
1/2 c. chopped fresh chives, plus more for garnish
2 c. packed baby spinach
1 ripe avocado
1/3 c. apple juice
1/4 c. extra-virgin olive oil or avocado oil
3 T. lemon juice
2 t. reduced-sodium tamari or soy sauce
3/4 t. salt
1/4 t. ground pepper

Combine edamame, beans, bell pepper, and chives in a large bowl.

Combine spinach, avocado, apple juice, oil, lemon juice, tamari or soy sauce, salt and pepper in a blender. Puree until smooth and creamy. Add the dressing to the bean mixture and stir to coat. (May cover and refrigerate up to 1 day.) Garnish with more chives, if desired, just before serving. Serve cold or at room temperature.

Serves 10.

Eating Well magazine, May/June 2015, p. 62.