PS: the photo above is from the second time I made this salad for a home meeting at our house on Monday. It is before the salad is tossed.
1 16-ounce bag frozen shelled edamameCook edamame in boiling salted water for 5 minutes. Drain and rinse under cold water to stop cooking. Pat dry.
1/4 cup dried cranberries
1/4 or less 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
Toss edamame, cranberries, basil, olive oil, and pepper together in a medium bowl. Gently stir in feta cheese. Serve chilled or at room temperature.