Sometimes it takes me awhile to get around to trying out a recipe that I have saved. This one comes from the October 2002 Cooking Light, but was worth saving. It's a simple dish that is light, fresh and fast to prepare.
Edamame with Musard Vinaigrette
1 1/2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1/2 tsp. sea salt
1 tsp. extra-virgin olive oil
1 lb. frozen, shelled edamame, thawed
1 cup thinly sliced red onion
1/2 cup finely chopped celery
1 Tbsp. chopped fresh parsley
Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stir with whisk until combined.
Cook edamame in boiling water 4 minutes. Add onion and celery, cook 1 minute. Drain well. Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley. Chill 1 hour.