Edamame Salad With Cranberries Feta And Basil Recipes

Steps:

• Cook Edamame in salted boiling water for 5 minute Drain and rinse under cold water to stop the cooking and pat dry.
• Toss together edamame , cranberries, basil, olive oil and pepper. Gently stir in the Feta. Serve chilled or at room temperature.

Steps:

• 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.)

Steps:

• Boil 1 1/2 cups frozen shelled edamame as the label directs; drain and rinse under cold water. Toss with 1 cup each chopped tomato and cucumber, 1 minced red jalapeno and 1/4 cup chopped red onion. Add 1 tablespoon soy sauce, 2 teaspoons each brown sugar, lemon juice, lime juice and mirin or other rice wine, 1 teaspoon each grated ginger and rice vinegar, and 1/2 teaspoon sesame oil. Toss; season with salt and pepper.