Edamame Salad

(serves 4- 6)
Ingredients
1 lb edamame (frozen blanched shelled soybeans)or about 4 cups
3 Tbsp seasoned rice wine vinegar
2 Tbsp light soy sauce
1 tsp canola oil
1 tsp sesame oil
¼ tsp red-pepper flakes
4 scallions, minced diagonally
1 med cucumber, peeled, halved, seeded, and chopped
1 med red bell pepper, chopped
Lettuce leaves (optional)

Directions
In a large pot over high heat, bring 2 cups of water to a boil.
Add the edamame, and simmer for 4 minutes in covered pot, or until tender. Drain well. Meanwhile, 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 on a bed of lettuce (if using).