Edamame and Penne Salad with Feta
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 oz dried, multigrain penne pasta
- 2 cup frozen, drained, rinsed edamame (green soybeans) shelled
- 1/2 of a 15 oz. canned, no salt added, drained, rinsed black beans
- 1/2 chopped green onion
- 2 fresh parsley (snipped)
- 1 Tbsp. grated lemon zest
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. olive oil, extra virgin
- clove minced, fresh garlic
- 1 1/2-2 tsp. finely chopped, fresh rosemary (or 1/2 teaspoon dried rosemary, crushed)
- 1/4 tsp. salt
- 3 oz. low-fat, crumbled feta cheese
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.
Tip: Click on step to mark as complete.
- 1 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.
- 2 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.
This recipe is brought to you by the American Heart Association's Face the Fats campaign.
© 2009 by the American Heart Association.
|Total Fat||10 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrate||38 g|
|Dietary Fiber||9 g|
2 lean meat, 2 1/2 starch
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