Zesty Three Beans Salad

2 cups Frozen Edamame (shelled)
15 oz can Red Kidney Beans (rinsed and drained)
15 oz can Garbanzo Beans (chickpeas-rinsed and drained)
1/2 cup Thinly Sliced Red Onion
1/2 cup Fresh Snipped Cilantro
1/4 cup Extra Virgin Olive Oil
1 tsp Finely Shredded Lime Peel
1/4 cup Lime Juice
1/2 tsp Salt

Cook edamame according to package directions; drain in colander. Rinse with cold water and drain again. In large bowl combine edamame, kidney beans, garbanzo beans, red onion and cilantro. In small bowl whisk together oil, lime peel, lime juice and salt. Pour lime mixture over bean mixture; toss gently to coat. Serve immediately or cover and chill for up to 24 hours. Stir well before serving.