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

In a 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 immediately or chill in the refrigerator for 30 minutes before serving.