Drain and rinse the black beans thoroughly under cold water until the water runs clear - this removes excess starch and salt. Shake well to dry. If using frozen edamame, run under warm water for 30 seconds to thaw, then drain completely.

Dice the red bell pepper into small, even 1/4-inch pieces so they distribute well. Finely dice the red onion - you want about 2 tablespoons for flavor without overpowering. Roughly chop the cilantro, including some tender stems for extra flavor.

In a small bowl, whisk together the lime juice, olive oil, cumin, honey, salt, and pepper until emulsified. Taste and adjust - the dressing should be bright and tangy, not oily. Add more lime juice if needed.

In a large bowl, combine the black beans, edamame, bell pepper, red onion, and cilantro. Pour the dressing over the top and fold gently with a rubber spatula so you don't smash the beans. Let sit for 10 minutes at room temperature before serving so the flavors meld.

Taste again and add more salt or lime juice if the flavors taste flat. The salad should be vibrant and well-seasoned. Serve at room temperature or chilled.