1 10-ounce package Frieda's Edamame, shelled
3 cups cooked brown rice
1 medium tomato, diced (1 cup)
1 cup diced yellow summer squash or zucchini
2 green onions, sliced
3 tablespoons olive or cooking oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh dill
2 cloves garlic, minced
Salt and pepper to taste
Lettuce leaves (optional)

Place shelled Edamame (aka soybeans) in large bowl. Add cooked rice, tomato, squash and green onion. In a shaker jar combine oil, vinegar, dill, garlic, salt and pepper. Cover and shake well. Pour dressing over salad and toss well to coat. Cover and chill salad at least 30 minutes (or up to 24 hours in advance) to allow flavors to blend. Serve over lettuce leaves, if desired. Makes 6 servings.