Bring a pot of water to a boil and add the edamame. Cook for 3-5 minutes until tender. Drain and rinse under cold water.

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

In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, honey, minced garlic, salt, and black pepper.

Pour the dressing over the salad and toss gently to combine. Serve chilled or at room temperature.