Edamame Salad | America's Test Kitchen

Ingredients

• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 small garlic clove, minced
• Salt and pepper
• 3 tablespoons extra-virgin olive oil
• 20 ounces frozen shelled edamame beans, thawed and patted dry
• 2 ounces (2 cups) baby arugula
• 1/2 cup shredded fresh basil
• 1/2 cup chopped fresh mint
• 2 radishes, trimmed, halved, and sliced thin
• 1 shallot, halved and thinly sliced
• 1/4 cup roasted sunflower seeds