Southwestern Three Bean Salad

8 oz. bag frozen Edamame
1 1/2 cups frozen corn
1 (15 oz.) can Garbanzo Beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
4 green onions, sliced
1/2 cup cilantro, chopped
1 cup cherry tomatoes, halved
Juice from 1/2 lemon
1 garlic clove, minced
1/4 cup olive oil
1/2 Tab Dijon or Honey Mustard
1 tsp. Salt
pepper, to taste

Cook Edamame and frozen corn according to the package directions.
Meanwhile, in a large bowl, combine the beans, Onions, cilantro and tomatoes.
In a small bowl,  whisk together lemon juice, garlic, olive oil, Mustard, salt and pepper.
Add in cooled Edamame and corn.  Pour dressing over the vegetables.

Source: Yummy, Healthy, Easy