Serves 4 / This simple, colorful salad marries heart-healthy edamame with antioxidant-rich dried cranberries. Serving tip: Perfect as a simple side with nearly any meal; or serve it on a bed of greens as a starter salad.

1 16-ounce bag frozen shelled edamame
1/2 cup dried cranberries
1/4 cup fresh basil leaves, cut into thin strips
2 tablespoons olive oil
1/8 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese

1. Cook edamame in boiling salted water for 5 minutes. Drain and rinse under cold water to stop cooking. Pat dry.
2. Toss edamame, cranberries, basil, olive oil, and pepper together in a medium bowl. Gently stir in feta cheese. Serve chilled or at room temperature.

Photo by Leigh Beisch

PER SERVING: 323 cal, 48% fat cal, 17g fat, 4g sat fat, 17mg chol, 16g protein, 26g carb, 6g fiber, 223mg sodium

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