Fresh Edamame Vegetable Salad - cooking recipe

Ingredients

Salad
2 cups shelled edamame beans (frozen and thawed are fine)
1 cup chopped cucumber (peeled or not, it's up to you)
2 tablespoons minced or chopped green bell peppers (or more to taste, I'm not fond of green bell pepper)
1/4 cup chopped red bell pepper
1/4 cup yellow bell pepper
2 tablespoons minced onions
1 scallion, chopped
1/2 cup diced celery
1/2 cup sliced fresh mushrooms
1/2 - 1 1/2-1 cup carrots or 1/2-1 cup baby asparagus, etc,your choice
Dressing
2 tablespoons vinegar
1/4 teaspoon balsamic vinegar (optional)
3 tablespoons vegetable oil
2 teaspoons soy sauce
2 teaspoons lemon juice
2 teaspoons dill weed
2 tablespoons sesame seeds

Preparation

Combine the vegetables.
Whisk together dressing ingredients.
Combine vegetables and dressing well, and chill in refrigerator for at least 30 minutes before serving.