Edamame Bean Salad - cooking recipe

Ingredients

1 cup edamame, shelled, cooked and cooled
2 cups cooked shrimp, chopped (I used small whole shrimp) (optional)
1 (19 ounce) can cannellini beans, drained and rinsed (any white bean works, I used romano beans)
1 cup cherry tomatoes, halved
2 tablespoons red onions, chopped
1/2 cup cilantro, chopped (or parsley)
1/3 cup fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt (to taste)

Preparation

Combine edamame, shrimp if using, beans, tomatoes and onion in a large bowl, mix well and set aside.
In a separate bowl, whisk together the remaining ingredients; pour over the edamame mixture and toss gently to combine.
Chill for at least 1 hour.