Edamame with Cranberries, Feta and Fresh Basil
16 ozfrozen edamame, shelled
1/2 cdried cranberries
1/4 cfresh basil, sliced into thin ribbons (fresh only!)
2 Tbspextra virgin olive oil
1/2 ccrumbled feta cheese
·fresh cracked black pepper, to taste
4 csalad greens, your choice, (optional) (baby spinach, mesclun, arugula, etc.)
How to Make Edamame with Cranberries, Feta and Fresh Basil
- 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.
- 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.
- 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.)