Ingredients:
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sea salt or 1/2 teaspoon salt
1 teaspoon extra virgin olive oil
1 lb frozen shelled edamame, thawed
1 cup thinly sliced red onions
1/2 cup finely chopped celery
1 tablespoon fresh parsley
Directions:
Combine first 3 ingredients in a large bowl, stirring with a whisk.
Add oil, whisking until well blended.
Cook edamame in boiling water for 4 minutes.
Add onion and celery and cook an additional 1 minute.
Drain well.
Add edamame mixture to vinaigrette; toss well to coat.
Stir in parsley.
Chill at least 1 hour and serve.
Servings: Serve
Time preparation: 20 min.
Time total: 25 min.