Refreshing edamame salad that’s light! Great with barbequed chicken.
Place red onion in a bowl with enough water to cover; soak about 5 minutes. Drain.
Combine soaked red onion, edamame, black beans, garbanzo beans, rice vinegar, red bell pepper, yellow bell pepper, parsley, ginger root, and extra-virgin olive oil in a large glass bowl, carefully folding to avoid smashing the beans; season with salt and black pepper.
Refrigerate 8 hours or overnight.
Per Serving: 319 calories; protein 19.9g; carbohydrates 40.2g; fat 10.1g; sodium 544.6mg.