Southwestern Edamame Salad

1 (1-lb) package frozen edamame
1½ cups frozen corn
1 (15-oz) can garbanzo beans, drained and rinsed
1 cup black beans, drained and rinsed
4 green onions, sliced
½ cup chopped cilantro
1 cup cherry tomatoes, halved
Juice from ½ lemon
1 garlic clove, minced
¼ cup olive oil
½ Tbsp. Dijon or honey mustard
1/8 tsp. onion salt
½ tsp. salt (or more, for taste)
Pepper, to taste

  1. Fill a large pot with water and boil on high heat. Add frozen edamame and cook for 3 minutes. Add frozen corn and cook for 2 minutes. Drain water from vegetables and set aside.
  2. In a medium sized mixing bowl, combine beans, onions, cilantro and tomatoes.
  3. In a small bowl, whisk together lemon juice, garlic, olive oil, mustard, salts and pepper. Pour over vegetables and beans. Toss to combine.
  4. Add in cooled edamame and corn. Toss together. Can serve right away or place in fridge until cooled and flavors blend. Enjoy!

Note: Salad lasts 1-2 days refrigerated  in a sealed container.
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