Rinse the beans

• Drain and rinse the lentils, black beans and pinto beans in a colander.
• Let them drain well so the salad doesn't get watery.

Prepare the vegetables

• Dice the yellow, red and orange bell peppers.
• Dice the cucumbers.
• Chop the parsley and finely chop the shallot and garlic.

Make the vinaigrette

• Whisk the olive oil, honey and lemon juice in a small bowl.
• Add the minced garlic, shallot, salt, black pepper and crushed red pepper, adjusting to taste.

Assemble the salad

• Combine the beans, edamame, bell peppers, cucumbers and parsley in a large bowl.
• Pour over the vinaigrette and toss to coat.
• Top with crumbled feta and serve, or chill before serving.