Mexican Black Bean & Edamame Salad

• 1 can (15 ounces) black beans or black soybeans, drained and rinsed
• 1 cup frozen corn, thawed
• ½ cup edamame
• ½ cup chopped sweet red pepper
• ½ cup chopped green onion
• ⅓ cup chopped cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon cumin
• ½ teaspoon minced garlic
• 1 tablespoon vegetable oil
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Place black beans, corn, edamame, red pepper, green onion and cilantro in mixing bowl. Combine lime juice, cumin, garlic and vegetable oil until well blended; pour over vegetables and combine thoroughly. Chill before serving.

Makes about 4 cups