Boil salted water in a pot, add edamame, and cook for about 5 minutes until tender. Drain and rinse under cold water.

While edamame cools, chop cherry tomatoes, cucumber, red bell pepper, and green onions into bite-sized pieces.

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.

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

For enhanced flavor, chill for 30 minutes in the refrigerator before serving.