Edamame Fresca

1 small red onion, chopped

2 (12 ounce) packages frozen shelled edamame (green soybeans), thawed

2 (14 ounce) cans black beans, drained and rinsed

1 (14 ounce) can garbanzo beans, drained and rinsed

2 cups seasoned rice vinegar

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3 tablespoons chopped fresh Italian parsley

3 tablespoons grated fresh ginger root

2 tablespoons extra-virgin olive oil

salt and ground black pepper to taste

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.