We had this salad at a friends' house a few months back and I have been craving it for the last few days since I found a bag of edamame way in the back of my freezer. It is simple, healthy and oh so delicious!
Ingredients
1 16-oz bag frozen, shelled edamame
1/2 cup dried cranberries
1/4 cup fresh basil leaves, chiffonade (sliced into thin strips)
1 Tbsp. olive oil
1/8 tsp. freshly ground black pepper
1/2 cup reduced-fat feta crumbles
Salt to taste
Directions
Bring small pan of water to boil and remove from heat. Put cranberries in water and let sit for 5 minutes to rehydrate. Drain well, removing as much water as possible (I squeeze lightly in paper towels) 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 stir in feta cheese. Serve chilled or at room temperature. Serves 4.
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