Magnificent Crunchy Veggie Salad

1 (12-oz.) bag frozen shelled edamame, cook according to package directions, drain
1 (15-oz.) can chick peas, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 (8-oz.) container assorted cherry tomatoes, halved
3-4 baby cucumbers, leave peeling, cut in half and then sliced
1 large zucchini, cut in half and then sliced
1 red onion, diced
1 of each color bell pepper, cut into strips (red, orange, yellow)
2-3 fresh jalapenos, seeded and diced
1 (10-oz.) bag broccoli slaw
Extra virgin olive oil
Apple cider vinegar
Good quality balsamic vinegar
Salt, black pepper
Freshly grated pecorino, optional

1. In a large bowl, add the cooked edamame, chick peas, black beans, cucumbers, zucchini, red onion, bell peppers and jalapenos. Mix well.
2. Add the cherry tomatoes and slaw and mix again.
3. Season with salt and pepper.
4. Drizzle about ¼ c. olive oil, ¼ c. balsamic and ¼ c. apple cider vinegar into mixture.
5. Mix well. Taste for additional seasoning.
6. Cover with saran wrap and refrigerate for 2-4 hours or overnight.
7. When ready to serve, mix again and taste again for seasoning.
8. Place the grated pecorino on side as a garnish.