Crunchy Edamame Salad

Mix together the vinaigrette (sugar, mustard, vinegar, olive oil and salt and pepper). You can use the ingredients I listed above, or make your own, or use bottled.

Cook the frozen shelled edamame according to the directions. Once the edamame is cooked, place it in a bowl and pour the dressing on top and let it hang out in the dressing while you chop the rest of the stuff.

Peel and chop up a jicama so that the pieces are little cubes about the same size of the edamame peas. Dump this in with the edamame.

Chop up an English cucumber (these are the ones that come wrapped in plastic). I also chopped it up to be the same size of the edamame. No need to peel this cucumber.

Squeeze the juice of one lime all over the salad, and add the chopped cilantro.

Add salt and pepper to taste and eat away!

I’ve since had this salad the second night and it is just as good. I believe that the next time I will make this, I will add some chopped red pepper. I think the color will be quite nice.

Enjoy!