Best Edamame Feta Salad Recipes

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 & FETA SALAD

EDAMAME & FETA SALAD image

Categories Salad Bean Side Low Carb Vegetarian

Yield 6 people

Number Of Ingredients 13

Ingredients

1 16 ounce bag frozen edamame
1 teaspoon salt
1/4 thinly sliced red onion
6 large green olives, sliced
1/4 cup finely chopped cilantro
1/4 cup crumbled feta cheese
1 cup grape tomatoes, halved
1 teaspoon salt
1 clove garlic, crushed
1 tablespoon dijon mustard
1 tablespoon capers, finely chopped
4 tablespoon red wine vinegar
1/3-1/2 cup olive oil

Steps:

Defrost edamame beans; cover with water & salt for 1 hour. Drain & put in serving bowl. Add onion, olives, cilantro, feta cheese & tomatoes. In a small bowl, with the back of a spoon, mash garlic & salt together. Stir in mustard & capers. Whisk in vinegar. Slowly whisk in olive oil; use lesser amount for a tarter dressing. Pour dressing over salad. Refrigerate for 30 minutes before serving.