“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!
- 16 oz
frozen edamame, shelled
- 1/2 c
- 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.)
- 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.)