Cilantro Edamame Salad
- Ready In:
- 1 (16 ounce) bag frozen shelled edamame (green soybeans)
- 1⁄4 cup seasoned rice vinegar
- 1 tablespoon olive oil or 1 tablespoon canola oil
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1 bunch radish, cut in half and thinly sliced. (8 ounces)
- 1 cup loosely packed chopped cilantro leaf
- Toss the edamame, vinegar, oil, saly, pepper, radishes, and cilantro together in a largr bowl.
- Serve chilled or at room temperature.
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