In a large bowl, combine beans, corn, edamame, onion and tomatoes.
In a separate small bowl, whisk together oil, vinegar, paprika, chili powder, salt and pepper and pour over bean mixture and toss to combine. Refrigerate for 1 hour to let flavors set. Squeeze the juice of one lime over the salad before serving.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/11/24/black-bean-corn-edamame-salad-recipe/