Salad tastes even better if made the day before.
Cook the rice according to package directions, then fluff & allow to cool.
In a medium bowl combine vegetable oil, sesame oil, rice vinegar, zest and juice of the orange. Whisk until combined.
In a large mixing bowl, combine the cooled rice, toasted pecans, sliced green onion, cranberries, edamame beans & the orange dressing.
Season with salt and pepper, serve.