Jicama-edamame sesame salad

This is my new favorite salad, and I notice that other people go back for seconds on it, too!

Serves 4

1/2 jicama, peeled and diced in quarter-inch cubes
1-1/2 C shelled, frozen edamame beans
1 T toasted sesame oil
1 T lemon juice
1-2 T rice vinegar
1/2-1 t tamari
1/2 C toasted nuts – cashews or slivered almonds work great
Garlic, ginger, and green onions to taste
Pour boiling water over the edamame beans to thaw them. Toss all ingredients in a large bowl and let sit in the refrigerator for at least an hour to allow flavors to combine.