Edamame Carrot Salad w/ Rice Vinegar

Bon Appétit – January 2001 
Serves 6
1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)
4 medium carrots (about 12 ounces), peeled, coarsely grated
1/3 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 garlic clove, minced
 
Combine first 4 ingredients in medium bowl. Whisk vinegar, lemon juice, oil and garlic in small
bowl to blend.
 Add to edamame mixture; toss to coat. Season to taste with salt and pepper. (Can be made 3 hours
ahead. Cover and chill.)
Try adding yellow wax or green beans, cooked, to either of these salads.