Edamame and Bell Pepper Salad

Name: Edamame and Bell Pepper Salad
Yield: 10
Ingredients: 2 cups of firm edamame, shelled; 2 large tomatoes, diced; 1 medium onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 2 medium-sized carrots, grated coarse; 2 tablespoons of chopped cilantro; 2 tablespoons of chopped scallion; To taste: salt; 1/4 cup of olive oil; 3 tablespoons of apple cider vinegar

1
2 cups of firm edamame, shelled
2
2 large tomatoes, diced
3
1 medium onion, diced
4
1 green bell pepper, diced
5
1 red bell pepper, diced
6
2 medium-sized carrots, grated coarse
7
2 tablespoons of chopped cilantro
8
2 tablespoons of chopped scallion
9
To taste: salt
10
1/4 cup of olive oil
11
3 tablespoons of apple cider vinegar

Ingredients

1
2 cups of firm edamame, shelled
2
2 large tomatoes, diced
3
1 medium onion, diced
4
1 green bell pepper, diced
5
1 red bell pepper, diced
6
2 medium-sized carrots, grated coarse
7
2 tablespoons of chopped cilantro
8
2 tablespoons of chopped scallion
9
To taste: salt
10
1/4 cup of olive oil
11
3 tablespoons of apple cider vinegar

Directions

1
Fry 1 liter of water in a large pot, then add the edamame and maintain at a simmer for five minutes
2
Remove from heat and let it rest for 15 minutes
3
Drain and rinse the edamame with cold water to remove the skins
4
Squeeze out as much liquid as possible
5
Drain again and transfer the cooked edamame to a serving dish
6
Fry 2 liters of water in a large pot, then cook the edamame for 40 minutes or until it reaches al dente texture
7
Discard the cooking water and transfer the cooked edamame to a serving dish
8
Let it cool
9
Add the diced tomatoes, onions, bell peppers, and carrots to the serving dish with the edamame
10
Garnish with chopped cilantro and scallion
11
Season with salt, olive oil, and apple cider vinegar to taste
12
Refrigerate until ready to serve.