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edamame with cranberries, feta and fresh basil

(1 rating)
Celestina9000 avatar
Recipe by
C G
@Celestina9000
Vallèe du Willamette, OR

"This simple, colorful salad marries heart-healthy edamame with oxidant-rich cranberries. It's perfect as a simple side dish with nearly any meal; or serve it on a bed of greens as a starter salad." From Delicious Living. (Fresh or frozen lima beans or young fava beans can replace edamame if not available.) Very easy!

►
(1 rating)
yield 4 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For edamame with cranberries, feta and fresh basil

  • 16 oz
    frozen edamame, shelled
  • 1/2 c
    dried cranberries
  • 1/4 c
    fresh basil, sliced into thin ribbons (fresh only!)
  • 2 Tbsp
    extra virgin olive oil
  • 1/2 c
    crumbled feta cheese
  • fresh cracked black pepper, to taste
  • 4 c
    salad greens, your choice, (optional) (baby spinach, mesclun, arugula, etc.)

How To Make edamame with cranberries, feta and fresh basil

  • 1
    Cook the edamame in a pot of boiling salted water for 5 minutes. Drain under cold water to stop the beans from cooking any longer and set aside to drain.
  • 2
    Pat the edamame beans dry with a tea towel to remove any excess moisture. Combine the edamame with the cranberries, fresh basil and olive oil. Gently stir in the feta cheese.
  • 3
    If desired, arrange some greens on (4) salad plates then spoon the edamame mixture on top. Season to taste with cracked black pepper. Can be served chilled or at room temperature (we preferred it at room temp.)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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