This simple, colorful salad marries heart-healthy edamame with antioxidant-rich dried cranberries. It's perfect as a simple side with nearly any meal; or serve it on a bed of greens as a starter salad.
Ingredients
- 1 (16-ounce) bag frozen shelled edamame
- 1/2 cup dried cranberries
- 1/4 cup fresh basil leaves, cut into thin strips
- 2 tablespoons olive oil
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup crumbled feta cheese
Instructions
- Cook edamame in boiling salted water for 5 minutes. Drain and rinse under cold water to stop cooking. Pat dry.
- Toss edamame, cranberries, basil, olive oil, and pepper together in a medium bowl. Gently stir in feta cheese. Serve chilled or at room temperature.
Notes
PER SERVING: 323 cal, 48% fat cal, 17g fat, 4g sat fat, 17mg chol, 16g protein, 26g carb, 6g fiber, 223mg sodium
