Edamame and Bean Salad with Shrimp and Fresh Salsa

My new summer fave! My mom introduced it to me, but I think my SiL originally found it in Cooking Light. It can be done without shrimp too.

1 cup frozen shelled edamame

1 cup chopped cooked small shrimp

1 can cannellini beans, rinsed and drained

1 cup halved cherry tomatoes

3 T chopped red onion

2 t minced jalapeno

1 T chopped fresh cilantro (I used way more than this b/c I love cilantro and needed to use some up)

1 T lime juice

1 T olive oil (extra virgin is best)

1/4 t salt

Cook edamame according to package. Drain, rinse with cold water, and drain again.

Combine edamame, shrimp, beans, tomatoes, onion, and jalapeno. Combine remaining 4 ingredients, stirring with a whisk. Drizzle over edamame mixture and toss gently to combine. Cover and chill.