Bring a pot of water to a boil. Add the shelled edamame and cook for about 3-5 minutes until tender. Drain and cool.

In a large mixing bowl, combine the cooked edamame, cherry tomatoes, cucumber, red bell pepper, and red onion.

In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic. Season with salt and pepper to taste.

Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes before serving.