Edamame Salad

Ingredients:

1-1/2 cups cooked shelled edamame beans
(about 20 ounces of pods)
3 large carrots, coarsely grated
1/3 cup thinly sliced green onions
2 Tablespoons chopped fresh cilantro
2 Tablespoons rice vinegar
2 Tablespoons fresh lemon juice
1 Tablespoon vegetable oil
1 teaspoon minced garlic
Salt and pepper to taste

Directions:

Toss the edamame beans, carrots, green onions and cilantro in a bowl. Whisk the vinegar, lemon juice, oil and garlic in a small bowl. Add the vinaigrette to the bean mixture and toss to coat. Season with salt and pepper.

Chill, covered, until serving time. You may prepare up to 3 hours in advance and store, covered, in the refrigerator.

Note: Edamane, the Japanese name for fresh whole soybeans, is a trendy snack with major nutritional credentials. Look for the pods in the produce section or frozen in Asian markets, health food stores, or in any large grocery store.

Serves: 6