1/2 cup dried black lentils, rinsed and picked through
1 1/2 cups frozen shelled edamame
1 (15-ounce) can no-salt-added kidney beans
1 (15-ounce) can no-salt-added cannellini beans
3 1/2 tablespoons red wine vinegar
1 large garlic clove, minced
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons honey
1/4 teaspoon fine sea salt (optional)
1/4 teaspoon ground black pepper
1/4 cup chopped fresh parsley
1/4 cup toasted pumpkin seeds
Combine lentils and 2 1/2 cups water in a small saucepan. Bring to a boil, lower heat and simmer until tender but not mushy, about 20 minutes. Drain well and transfer to a large bowl.
In the same saucepan, add another 2 1/2 cups water and bring to a boil. Add edamame and simmer 5 minutes. Drain, rinse under cold water and add to the bowl with lentils. Add kidney beans and cannellini beans.
In a small bowl, whisk together vinegar, garlic, thyme, honey, salt and pepper. Pour over salad and toss to coat. Stir in parsley and pumpkin seeds; let sit at least 10 minutes for flavors to blend. The salad will keep refrigerated up to 3 days.