Two Bean Salad Bonanza

I've never been a fan of the traditional three bean or wax bean salads that are so popular in the South. I can't really tell you why, but they just aren't my favorite. One day, eating at a chain deli, I tried their bean salad that had a Tex-Mex kick. Wow! The cilantro and lime juice added just the right zip. I don't have their actual recipe, but here's what I came up with, and it is pretty close to the original. Play around with it, and see what you think...then jot us a line - thesoutherndish@gmail.com!

Two Bean Salad
2 c. frozen soy beans (also called edamame; get the shelled ones if they are available)
1 15 oz. can of red kidney beans, rinsed and drained
1 15 oz. can of shoe peg or other white corn, rinsed and drained
1/2 c. thinly sliced red onion
1/2 of a medium red bell pepper, finely chopped
1/2 c. fresh cilantro, chopped
1/4 c. salad or olive oil
1/4 c. lime juice
pinch of cumin
pinch of salt, or to taste
sour cream, optional

Prepare soybeans according to the directions on the package and drain. Combine both kinds of beans, corn, onion, cilantro, and red bell pepper. In another bowl, whisk the remaining ingredients and pour over bean mixture. Mix well. Cover and refrigerate before serving. Let it sit overnight for the best flavor. Serve with a dollop of sour cream and a sprig of fresh cilantro if desired.