Edamame with Mustard Vinaigrette

Ingredients

• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon sea salt
• 1 teaspoon extra-virgin olive oil
• 1 pound frozen shelled edamame, thawed
• 1 cup thinly sliced red onion
• 1/2 cup finely chopped celery
• 1 tablespoon chopped fresh parsley

Preparation

1. Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring with a whisk until well combined.
2. 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.