Edamame & Penne Salad With Feta - KTUL.com - Tulsa, Oklahoma - News, Weather & Sports

Edamame & Penne Salad With Feta

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Toss this unusual salad together the next time you want something different for a brown-bag lunch. The bright green edamame and shiny black beans provide complementary tastes and a nice color contrast.


4 ounces dried multigrain penne

2 cups frozen shelled edamame (green soybeans), thawed

1/2 15-ounce can no-salt-added black beans, rinsed and drained

1/2 cup chopped green onions

2 tablespoons snipped fresh parsley

1 tablespoon grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon olive oil (extra-virgin preferred)

2 medium garlic cloves, minced

1 1/2 to 2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1/4 teaspoon salt

3 ounces low-fat feta cheese, crumbled

  • Prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run the pasta under cold water for about 20 seconds to stop the cooking process. Drain well in a colander.
  • Meanwhile, in a medium bowl, stir together the remaining ingredients except the feta. Using a rubber scraper, fold the pasta and feta into the mixture.

Serves 4; 1 1/2 cups per serving

Cook's Tip: If you make this salad to enjoy the next day or have leftovers, squeeze lemon wedges over it just before serving to "brighten" the flavors.

NUTRITION ANALYSIS (per serving): Calories 320, Total Fat 10.0 g, Saturated Fat 2.0 g

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