1 (16-ounce) bag frozen shelled edamame
1/3 cup extra virgin olive oil
2 Tablespoons rice vinegar
1 teaspoon oregano
1/2 teaspoon basil
1 clove garlic, minced
Salt and fresh ground pepper to taste
20 - 30 grape tomatoes
1 (2.25-ounce) can sliced ripe olives
1/4 cup pinenuts
Cook edamame according to package directions.
Drain and rinse in cool water.
Mix oil, vinegar, garlic and spices in jar and shake to mix.
Cut tomatoes in half and add to edamame with olives & pine nuts.
Pour dressing over all and let marinate for 30 minutes before serving.
Source: Dr. Mark Hyman's UltraWellness website (recipe submitted by "Pollyanna"); posted by LuAnn for KRT.