Edamame Bean Salad

1 (16 ounce) package frozen corn

1 sweet onion, diced

1 (16 ounce) package frozen shelled edamame (green soybeans)

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can garbanzo beans, drained

1 (12 ounce) jar roasted red peppers, drained and chopped

1 teaspoon smoked sea salt

1 teaspoon ground cumin

¼ cup chopped fresh cilantro

2 tablespoons freshly squeezed lime juice

Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.

Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.