Zesty Bean Salad - cooking recipe

Ingredients

1 (15 ounce) can kidney beans
1 (16 ounce) can chickpeas (or your favorite beans)
1 cup edamame
2 tablespoons extra virgin olive oil
1/2 cup chopped shallot (or red onion)
1 tablespoon chopped fresh garlic (or more to taste)
1 cup grated carrot
1 cup grated cucumber
1 cup bell pepper, thinly sliced (choose a variety of colors)
handful of chopped flat-leaf Italian parsley
salt and pepper

Preparation

Mix all ingredients together.
Refrigerate for at least 2 hours- the longer it sits, the better it will taste!
Serve as is or over field greens.