Edamame Bean Salad

1 (16 oz) package frozen corn
1 shallot or sweet onion diced
1 (16 oz) package frozen shelled edamame
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
2 tomatoes, chopped
1 teaspoon salt
1 teaspoon ground cumin (more to taste)
1/4 cup chopped fresh cilantro
2 freshly squeezed limes

Heat large skilled over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in edamame, black beans, tomato, salt and cumin into corn mixture; cook and stir until heated through. Remove from heat. Add cilantro and lime juice; toss to combine.

Suggesstions for this recipe suggested white beans instead of garbanzo and add avocado and cooked quinoa or cucumber to change it up.

Recipe adapted from allrecipes