Zesty Edamame Salad

A favorite at the Picnic in the Vineyards.

1 C shelled edamame
1 (15oz) can black beans, drained
1 (15oz) can black-eyed peas, drained
1/2 C red onion, chopped
2 C celery, chopped
1/2 C cilantro, chopped

Dressing:
1/2 C extra virgin olive oil
2 T lime juice
1 t cumin
1 t salt
1 t garlic, minced
1/4 t pepper

Combine edamame, rinsed black beans, rinsed black eyed peas, onion, celery and cilantro. In a separate bowl combine ingredients for the dressing, then gently toss with edamame, bean mixture. Serves 15.