Edamame With Mustard Vinaigrette

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1 1/2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon sea salt

1 teaspoon extra-virgin olive oil

1 pound frozen shelled edamame, thawed

1 cup thinly sliced red onion

1/2 cup finely chopped celery

1 tablespoon chopped fresh parsley

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