Zesty Three-Bean Salad

Recipe from BHG magazine - VERY tasty (if you like a lot of beans and onions, teehee!) and it's made in 5 minutes! Tastes best (i.e. party-in-your-mouth-like) when freshly made - the flavors aren't quite so "zesty" any more after a few hours (I guess because the cilantro goes stale).

Ingredients:
2 cups frozen sweet soybeans (edamame),
1 x 15-oz. can kidney beans, rinsed and drained,
1 x 15-oz. can garbanzo beans (chickpeas), rinsed and drained,
1/2 cup thinly sliced red onion (I used a little less - don't want to kill anybody!),
1/2 cup chopped fresh cilantro,
1/4 cup olive oil,
1 tsp. finely shredded lime peel,
1/4 cup lime juice (I skipped the lime peel and used about 1/8 cup of *gasp!* bottled lemon juice).

1. Prepare soybeans according to package directions. Drain in colander and rinse with cold water.

2. In large bowl combine cooked soybeans, kidney beans, garbanzo beans, onion, and cilantro.

3. In small bowl whisk together olive oil, lime peel, lime juice, and 1/2 teaspoon salt. Pour over bean mixture and toss to coat. Cover and refrigerate up to 24 hours. Stir well before serving. Makes 10 servings.