2) Bring a large pan of water to a boil over a medium heat and add the edamame. Blanch for 2 minutes. Drain and add to the bowl with the dressing.
3) In a medium non-reactive bowl, combine the remaining vegetables and add the edamame and the dressing.
4) Cover and refrigerate for at least 30 minutes, stirring occasionally. Transfer to a serving bowl and serve cold.