I left out the Anaheim chile pepper and added garlic powder. I didn't make the dressing (to save some calories) and it was great without it. For a milder flavor, you can swap out the Anaheim chile pepper for 1 small green bell pepper.

1 15oz BPA-free can unsalted black beans, drained and rinsed
1 cup grape tomatoes, halved
1 cup fresh or frozen shelled edamame, thawed
1 Anaheim chile pepper, seeded and diced
1/2 cup chopped fresh cilantro
2 oz fresh mozzarella, cut into 1/4 inch cubes
1/3 cup diced red onion

Dressing
1 1/2 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons fresh lime juice
2 tablespoons apple cider vinegar
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

1 15oz BPA-free can unsalted black beans, drained and rinsed 1 cup grape tomatoes, halved 1 cup fresh or frozen shelled edamame, thawed 1 Anaheim chile pepper, seeded and diced 1/2 cup chopped fresh cilantro 2 oz fresh mozzarella, cut into 1/4 inch cubes 1/3 cup diced red onion 1 1/2 tablespoon extra-virgin olive oil 2 cloves garlic, minced 2 tablespoons fresh lime juice 2 tablespoons apple cider vinegar 1/2 teaspoon sea salt 1/4 teaspoon fresh ground black pepper

1. In a medium bowl, combine beans, tomateos, edamame, Anaheim pepper, cilantro, mozzarella and onion.
2. In a small bowl, whisk dressing ingredients until combined. Drizzle over top of bean mixture and toss to combine. Serve immediately.