Edamame Salad

This is my new favorite thing ever. It's comprised of things I adore - crunch, green (my secret food & beverage weakness is the color green), sweet/sour-ish taste, cheap-ass ingredients & straight-out-of-the-fridge eatability. I've made it twice in the past week.

1 16-oz bag of frozen edamame (aka green soybeans) (if you can find 'em shelled, go for it, but my cherished local supermarket only carries the shell-tastic kind. In 15.5 oz size. You can technically substitute chickpeas, but lord, when the soybeans are so tasty, just save the chickpeas for hummus. You could probably go fresh, if that's available; but frozen soybeans are actually quite delectable, unlike, say, frozen spinach.)
1 bunch radishes (appx 8 oz), thinly sliced
1/4 c seasoned rice vinegar
1 tbsp vegetable oil
1/2 c chopped cilantro (don't be packin that shit too tight now, ya hear?)
Salt & freshly ground black pepper to taste

Cook the edamame according to the package directions. In my case, this means boiling them in 2 cups of salted water for 2 - 3 minutes. If they're shelled, wham presto! continue on. If not, shell them.
Place the edamame in a medium bowl. Add the rest of the stuff. Mix it up. Serve at room temperature or chilled, whichever best aligns with your heathen wont. Serves 4, apparently.