Ingredients
175g
of borlotti beans (canned)
130g
of kidney beans (canned)
175
g
of cannellini beans (canned)
160g 
of Birds Eye Edamame Beans
1
Small red onion (chopped)
1
red chilli (chopped)
1
small bunch of coriander (chopped)
2tbsp
of extra virgin olive oil
Dash
of balsamic vinegar
Method
- Cook the Edamame Beans and mix with drained cans of other beans, chilli, coriander, oil, balsamic and seasoning
- Leave to stand for 20 minutes to allow the flavours to maturate
- Serve warm or cold
Try crumbling feta cheese on top