Edamame And Carrot Salad With Rice Vinegar Dressing

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1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)

4 medium carrots (about 12 ounces), peeled, coarsely grated

1/3 cup thinly sliced green onions

2 tablespoons chopped fresh cilantro

2 tablespoons rice vinegar

2 tablespoons fresh lemon juice

1 tablespoon vegetable oil

1 garlic clove, minced

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