Edamame Salad

8 ounces frozen shelled edamame (green soybeans)
1 ounce seasoned rice vinegar
1/2 tablespoon vegetable oil
1⁄8 teaspoon salt
Dash freshly ground black pepper
1/2 bunch radishes (4 ounces), cut in half and thinly sliced
1/2 cup loosely packed chopped fresh cilantro leaves


Toss the edamame, vinegar, oil, salt, pepper, radishes, and cilantro together in a large bowl. Serve chilled or at room temperature.

Serve with grilled salmon if desired.