Edamame with Cranberries
and Basil Salad

Serves 4 / This simple, colorful salad combines heart-healthy edamame with antioxidant-rich dried cranberries.

Serving tip: serve as a simple side dish or on a bed of greens as a 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 flaxseed oil/or you can use Olive oil
1/8 teaspoon freshly ground black pepper

Sea salt

1. Thaw edamame in salted water for 15 minutes. Drain and rinse. Pat dry.

2. Toss edamame, cranberries, basil,  oil, and pepper together in a medium bowl.
3. Serve chilled or at room temperature.

 

                        *options (top with)
                         chopped green onion
                         parmasean cheese
                         feta cheese