2 cups shelled edamame (get them pre-shelled in the frozen section)
1 tablespoon olive oil
1/2 teaspoons sea salt
Juice of 1 lemon
2 tablespoons chopped cilantro
Black pepper to taste
Cook edamame in boiling water for 10 minutes.
Drain beans and chill in the fridge for 10 minutes.
Heat oil in a large sauté pan and sauté beans with salt for 5 minutes.
Add lemon juice, cilantro and salt to taste.
Mix well and serve hot.