Edamame Salad With Cranberries Feta And Basil Food

EDAMAME SALAD

Edamame Salad image

This salad combines healthy veggies with a minimal amount of oil, without losing any of it's flavor.

Provided by dawnie2u

Categories Soy/Tofu

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb frozen shelled edamame
3 cups frozen petite corn kernels
1 chopped red bell pepper
3/4 cup sliced green onion
1/2 cup finely chopped red onion
1/4 cup chopped fresh Italian parsley
2 tablespoons marjoram or 2 tablespoons basil
1/3 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper

Steps:

Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

EDAMAME SALAD WITH CRANBERRIES, FETA, AND BASIL

Edamame Salad with Cranberries, Feta, and Basil image

Easy edamame salad.

Provided by Ashley Borgemenke

Categories Salad Beans

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

1 (16 ounce) package frozen shelled edamame
½ cup dried cranberries
¼ cup fresh basil leaves, cut into thin strips
1 tablespoon olive oil
⅛ teaspoon freshly ground black pepper
salt to taste
½ cup crumbled reduced-fat feta cheese

Steps:

Bring a small pan of water to a boil; remove from heat. Place cranberries in the water and let sit for 5 minutes. Drain well and set aside.
Place edamame in a pot of salted water and bring to a boil; cook for 5 minutes. Drain and rinse under cold water to stop the cooking process. Pat edamame dry.
Toss edamame, cranberries, basil, olive oil, and pepper together. Season with salt and gently stir in feta.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 17.4 g, Cholesterol 7.4 mg, Fat 9.6 g, Fiber 3.7 g, Protein 14.3 g, SaturatedFat 2.4 g, Sodium 311.4 mg, Sugar 6.5 g

EDAMAME WITH CRANBERRIES, FETA AND BASIL

Edamame With Cranberries, Feta and Basil image

I don't remember where I first saw this recipe but it's been a big hit whenever I make it. When served chilled it's a great side salad in the warmer months but equally as good when you're trapped inside or on the go!

Provided by Huffinchow

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) bag frozen edamame, shelled
1/2 cup dried cranberries
1/4 cup fresh basil, cut into strips
2 tablespoons olive oil
1/2 cup feta, crumbled
fresh ground pepper

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.

Nutrition Facts : Calories 283.5, Fat 18.5, SaturatedFat 4.6, Cholesterol 16.7, Sodium 226.9, Carbohydrate 15, Fiber 5.4, Sugar 1.3, Protein 17.6

EDAMAME WITH CRANBERRIES, FETA AND FRESH BASIL

Edamame with Cranberries, Feta and Fresh Basil image

"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!

Provided by C G @Celestina9000

Categories Lettuce Salads

Number Of Ingredients 7

Ingredients

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

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.)

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