1. 1. Cook the rice according to the package instructions. Once cooled, fluff it with a fork and set aside.

2. 2. Prepare the edamame by cooking it as directed on the package, then drain and let it cool.

3. 3. Dice the cucumber and red bell pepper, slice the green onions, and roughly chop the fresh cilantro.

4. 4. Combine all ingredients in a large bowl, along with the cooked rice and edamame.

5. 5. In a separate bowl, whisk together lime juice, olive oil, salt, and pepper to create the dressing.

6. 6. Pour the dressing over the salad and gently toss until evenly coated.

7. 7. Chill in the refrigerator for at least 30 minutes before serving.