- 1 bag shelled edamame beans
- 3 Tbsp seasoned rice wine vinegar
- 2 Tbsp soy sauce
- 1 tsp canola oil
- 1 tsp sesame oil
- ¼ tsp red-pepper flakes
- 4 scallions, minced
- 1 med cucumber, peeled, seeded, and chopped
- 1 med red bell pepper, chopped
In a large pot over high heat, bring 6 cups of salted water to a boil. Add the edamame, and cook for 5 minutes, or until tender. Drain well.
In a large bowl, whisk together the vinegar, soy sauce, canola oil, sesame oil, and red-pepper flakes. Add the drained soybeans, scallions, cucumber, and bell pepper. Toss to coat.
Serve as is or over lettuce leaves.