Cook edamame in salted boiling water for about 5 minutes until tender but firm. Drain and rinse under cold water.

While the edamame cools, chop cherry tomatoes, cucumber, red onion, and bell peppers into bite-sized pieces.

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until smooth.

In a large mixing bowl, combine cooled edamame with chopped veggies. Pour dressing over the salad and toss gently until well coated.

Cover and chill in the refrigerator for at least 20 minutes to allow flavors to meld.

Serve chilled as an appetizer or main dish.