Edamame w/ Mustard Vinaigrette

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.