Edamame and Cucumber Salad with Mint and Lime

If using frozen edamame, cook according to package directions. Drain and rinse with cold water to cool.

In a mixing bowl, combine the cooked edamame, sliced or diced cucumber, and chopped fresh mint.

In a small bowl, whisk together the lime juice, rice vinegar, sesame oil, soy sauce, honey or agave (if using), and red pepper flakes (if using).

Pour the dressing over the edamame and cucumber mixture. Season with salt and pepper to taste.

Toss gently to combine all ingredients. Refrigerate for at least 10 minutes to allow the flavors to meld.

Serve chilled.