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Chilled Edamame Salad
1-16 oz package Frozen Edamame, (shelled)
¼ cup onion, chopped
¼ cup celery, chopped
2 medium tomatoes, chopped
¼ cup Athenos crumbled feta cheese with Basil and Tomato
¼ cup Kens Light Olive Oil Vinaigrette
1 Tbsp. Chopped fresh basil or tarragon

Cook soybean according to package, drain and rinse under cool running water to cool. Drain. Combine all ingredients and serve on a bed of romaine.


Roasted Edamame

1-16 oz package Frozen Edamame, (shelled)
2 tsp olive or vegetable oil
½ tsp chili powder
¼ tsp dried basil, crushed
¼ tsp onion salt
¼ tsp ground cumin
1/8 tsp paprika
1/8 tsp black pepper

Preheat oven to 375 degrees F

In a small bowl, stir together oil and spices. Drizzle mixture over soybeans and toss to coat well. Arrange beans in a single layer in a shallow baking dish. Roast, uncovered for 12-15 minutes stirring once until soybeans begin to brown. Serve hot or as a vegetable side dish or cooled as a snack. Refrigerate any leftovers.