- 1 – 16 ounce bag frozen shelled edamame
- ½ cup dried cranberries
- ¼ cup fresh basil leaves, cut into thin strips
- 2 tablespoons olive oil
- 1/8 teaspoon freshly ground black pepper
- ½ cup crumbled feta cheese
- Cook edamame in boiling salted water for 5 minutes. Drain and rinse under cold water to stop cooking. Pat dry.
- Toss edamame, cranberries, basil, olive oil, and pepper together in a medium bowl. Gently stir in feta cheese. Serve chilled or at room temperature.