Edamame Salad With Cranberries Feta And Basil Recipes

EDAMAME SALAD

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.

EDAMAME WITH CRANBERRIES, FETA AND FRESH BASIL

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.)

EDAMAME WITH CRANBERRIES, FETA AND BASIL

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.

EDAMAME SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
• Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
• Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
• Top edamame salad with sesame seeds and daikon radish before serving.

ROASTED EDAMAME SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
• Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

QUICK EDAMAME SALAD

Steps:

• Mix edamame, corn, peas, black beans, and red onion in a large bowl.
• Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
• Chill in refrigerator at least 30 minutes before serving.

EDAMAME SALAD WITH CRANBERRIES, FETA, AND BASIL

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.