Edamame Bean Salad

16 oz corn, frozen or canned
1 sweet onion, diced
1 (16 oz) package shelled edamame
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 (12 oz) jar roasted red peppers, drained and chopped
1 tsp sea salt
1 tsp ground cumin
1/4 cup chopped fresh cilantro or 2 Tbsp dried cilantro
2 Tbsp freshly squeezed lime juice

Heat corn in large skillet; cook and stir for 2 minutes.  Stir in diced onion; cook and stir until onion has softened and turned translucent, about 3-4 minutes.  Stir in shelled edamame, black beans, garbanzo beans, roasted red peppers, sea salt and cumin.  Cook and stir until heated through, about 3-5 minutes.  Remove from heat.  Add cilantro and lime juice; toss to combine.  Serve warm or cold. 

Serves 12