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Edamame Salads

 

Edamame with Cranberries, Feta and Basil
from Affinity Health System (original recipe: Chef Jeff, Fox Valley Tech)

1 16 oz. bag frozen, shelled edamame
1/2 cup dried cranberries
1/4 cup fresh basil leaves, sliced into thin strips
1 Tblsp. olive oil
1/4 tsp. ground black pepper
1/2 cup reduced-fat feta cheese crumbles
salt to taste

Bring a small pan of water to boil, remove from heat. Put cranberries in water and let sit for 5 minutes to rehydrate. Drain well, remove as much water as possible and set aside.
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. Add salt, if desired.

Gently toss in feta cheese. Serve chilled or at room temperature.

*Terri's notes:
~ Fresh, gorgeous, SIMPLE - and something new for summer!
~ Find shelled, cooked edamame in the frozen vegetable section of your store.
~ I made it all new with the edamame, 2 Tblsp. lime juice, 1 Tblsp. olive oil, 1/2 cup fresh cilantro and chopped red bell pepper. Add cumin, salt and pepper to taste.
~ Add green onion, corn or black beans, season with garlic and oregano...sweet and salty, spicy or savory, it's all good and up to you.
~ Add edamame to any of your vegetable or veggie/pasta salads for extra protein and color.

 

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