I tweeked this recipe found in the Better Homes and Gardens magazine. The use of edamame (soybean) is a healthy and fresh addition to a traditional dish.  This salad made an appearance at the  2014 Stashing Sisters Retreat.

2 cups frozen edamame (soybeans), thawed
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
1/2 cup thinly sliced red onion
1/2 cup chopped fresh cilantro
1/4 cup olive oil
1 teaspoon finely shredded lime or lemon peel
2 Tablespoons white balsamic vinegar (can mix with lime juice)
1/4-1/2 teaspoon garlic salt

Thaw, rinse and drain all beans. Combine in a large bowl with onion and cilantro. In a small bowl, mix: oil, lime peel, vinegar and garlic salt. Pour over beans and toss. Serve immediately or marinate in fridge up to 24 hours. Stir before serving.

This recipe can also be found at GingerCooks.com.