Recipe: Edamame and Apple Salad

I don't always measure stuff in this recipe exactly, and you don't have to either, once you've made it and decided how you like it.  And buy the cook book...it's a good one!

Edamame (soy beans) and Apple Salad

1 lb frozen, shelled edamame
1 Tbsp canola or other vegetable oil (not olive oil since it gets a little clumpy when refrigerated)
1/4 cup rice vinegar (it really calls for seasoned sushi rice vinegar but we don't have that where I live)
1/4 tsp fine sea salt
1/4 tsp fresh ground black pepper
1 Granny Smith Apple, cored, and cut into 1/4 inch dice (the apples where I shop are small, so I might use 4 of them).
1  8 oz jicama, peeled and diced small (around here, they now dip them in wax...it's so gross...you really have to pare all of that off and not get any in the salad)
1/2 to 1 cup lightly packed chopped cilantro
Sometimes I will also add the juice and zest of a whole lemon with a little bit of sugar...that's my addition and I love it.  I will also just grab a very large jicama and 4 or 5 apples using the same amount of cilantro and dressing to make a giant bowl.  How ever much will fit in the bowl...that's the limit.

Mix the oil, vinegar (lemon if you use it, sugar if you use it), salt, pepper.  You can mix it in the bottom of a large mixing bowl and then start dumping in your chopped up ingredients. If you've got a lid that fits that bowl, so much the better...put the lid on and shake it all up.  It doesn't keep super well, so eat it up in a day or two.