Boil water in a small pot. Add shelled edamame and cook for about 3 minutes until tender. Drain and rinse under cold water.

Chop the cucumber, cherry tomatoes, red onion, and bell pepper into bite-sized pieces.

In a small bowl, whisk together olive oil, lemon juice, soy sauce, salt, and pepper to create the dressing.

In a large bowl, combine cooked edamame with chopped vegetables. Pour the dressing over and toss gently until well coated.

Chill in the refrigerator for about 30 minutes before serving to enhance flavors.