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Edamame Salad

- 3/4 cup (180 ml) peas

- 3/4 cup (180 ml) edamame
- 1/4 cup (60 ml) red onion, chopped
- 2 Roma tomatoes, coarsely chopped
- 2 tbsp (30 ml) fresh parsley, chopped
- 2 tsp (10 ml) red wine vinegar
- 4 tsp (20 ml) vegetable oil
- salt and pepper to taste

Defrost the peas and edamame and allow to come to room temperature. Combine with the red onion, tomatoes and parsley.

Whisk together the red wine vinegar and vegetable oil and mix with the salad. Season with salt and pepper.

Serves 2.