1-1/2 cups cooked shelled edamame beans
  (about 20 ounces of pods)
2 large carrots, coarsely grated
1/3 cup thinly sliced green onions
2 Tablespoons chopped fresh cilantro
2 Tablespoons rice vinegar
2 Tablespoons fresh lemon juice
1 Tablespoon vegetable oil
1 teaspoon minced garlic
  Salt and pepper to taste

TO PREPARE:

Toss the edamame beans, carrots, green onions and cilantro in a bowl.  Whisk the vinegar, lemon juice, oil and garlic in a small bowl.  Add the vinaigrette to the bean mixture and toss to coat.  Season with salt and pepper.

Chill, covered, until serving time.  You may prepare up to 3 hours in advance and store, covered, in the refrigerator.

NOTE: Edamane, the Japanese name for fresh whole soybeans,
       is a trendy snack with major nutritional
       credentials.  Look for the pods in the produce
       section or frozen in Asian markets, health food
       stores, or in any large grocery store.

SERVES: 6

Copyright 2002 by The Junior League of Denver, Inc.  All rights reserved.  Visit The Junior League of Denver, Inc. web site (http://www.jld.org) to purchase copies of Colorado Colore: A Palate of Tastes and other cookbooks published by the Junior League of Denver or call (800) 552-9244.