Pour away the water from the boxes of white and black beans, rinse with water.
Pour the edamame beans in a bowl of warm water and let rest for 5 minutes. Drain away the water.
Mix all the beans in a bowl.
Wash and cut the paprika in small pieces, add to the beans.
In a small ball mix the balsamic vinegar, olive oil, apple cider vinegar, thyme, salt, and the basil.
Pour the vinaigrette on the beans and mix well.
Place the salad in the fridge until serving time.