Edamame Three-bean salad

I found this recipe in Skinny Bitch in the Kitch and modified it for what was currently in my kitchen.  This is great served on top of salad mix or by itself.  I love edamame and try to find more ways to use it.  

Adapted from Skinny Bitch in the Kitch

Ingredients:

1 (15-16 ounce) can red kidney beans, drained and rinsed

1 (15-16 ounce) can garbanzo beans, drained and rinsed

1 cup corn

1 cup edamame

2 tablespoons red wine vinegar

1 teaspoon mustard (I used jalapeno mustard)

1/2 teaspoon salt

3 tablespoons extra virgin olive oil

2 tablespoons Italian seasoning

Directions:

In a small bowl, whisk together the red wine vinegar, mustard and salt. Slowly add the olive oil. Set aside.

If using frozen corn or edamame, rinse under cold water to thaw.  Combine corn, edamame and both cans of beans.  Toss with dressing and add Italian seasoning.  Let chill before serving.