1 lb bag of Seapoint Farms Shelled Edamame 

3 Tablespoons seasoned rice wine vinegar

2 Tablespoons light soy sauce

1 teaspoon canola oil

1 teaspoon sesame oil
¼ teaspoon red-pepper flakes

4 scallions, minced diagonally

1 med cucumber, peeled, halved, seeded, and chopped

1 med red bell pepper, chopped

Lettuce leaves (optional)

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. 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).