Source: dLife

Soybean salad made with radish, cilantro, and edamame.

Servings

16 oz Soybeans, edamame, shelled, frozen , or frozen baby Lima beans
0.25 cup seasoned rice vinegar
1 tbsp olive oil
1 tsp sugar
0.5 tsp salt
0.12 tsp black pepper
8 oz Radishes, fresh , each cut in half and thinly sliced (1 bunch)
1 cup fresh cilantro , chopped (loosely packed)

1 Cook edamame (follow directions on label), drain. Rinse with cold water to stop cooking, drain again.
2 Using a medium bowl and wire whisk, mix vinegar, oil, sugar, salt, and pepper until blended. Add edamame, radishes, and cilantro. Toss until evenly coated. Cover and refrigerate salad up to 1 day if not serving right away.

Serve well chilled.