6 oz (170 g) shelled, cooked EDAMAME BEANS

1 (15-oz/425-g) can drained, rinsed butter beans

Toss the beans in a bowl with a bit of olive oil, juice from ½ lemon, 1 T chopped fresh oregano, salt & pepper.

spread the bean mixture out on a platter & top with cubes from 1 avocado & 2 hard- or soft-boiled eggs cut in quarters.

sprinkle the platter with a bit more olive oil, salt & pepper before serving.