In need of a healthy, crunchy, and incredibly tasty salad?
Well alrighty then. Glad we are on same page on this happy Monday!
We had a wonderful weekend spending time with my parents and some of our closest friends back in Iowa. One of my best friends, Beth, married her perfect match, Mike, this weekend. We were so grateful to be a part of their big day! They are a beautiful couple, inside and out. Congratulations guys!
As you know, with weddings come booze and food, which I happen to be quite alright with until I wake up the next day and realize my body needs fresh fruit, water, and salads, but my stomach is saying something muuuuuch different. Well…the weekend wasn’t over yet (Sunday is still considered a cheat day in our book) so we decided to stuff out faces with some B-Bops cheeseburgers, fries, and a chocolate shake. You can check out my INSTAGRAM if you’re interested in setting your eyes on a picture of one of the best burgers in the world. You only have to travel to Iowa to get one. Road trip!
ok ok ok enough about that. On to the healthy stuff!
I truly heart this salad. It’s a little different than a typical lunch or side salad and it’s incredibly easy. We love easy around here, don’t we? What I love most about this salad are the textures. Every bite is crunchy, and chewy, and sweet, and salty, and a little tangy too. I think I have your palette completely covered here.
The combination of flavors and textures just works. The cranberries are the perfect sweet and chewy compliment to the salty feta cheese and tangy lemon juice. The edamame and green beans add color and that crunch I can’t get enough of. It’s the perfect salad for lunch, and you can add chicken to make it a meal… and maybe some whole grain bread too? Now, we’re talking!
It’s also darn pretty too.
For more salad recipes check out my Salads/Pasta Salads Pinterest Board.
- 1 bag frozen edamame
- 1 cup dried cranberries
- 1 cup green beans, cut to about 1½ inches
- 1, 4 ounce container feta cheese
- juice from half a lemon
- 2 tablespoons olive oil
- ⅛ teaspoon black pepper
- Cook the edamame according to package direction (I cooked mine in microwave with a little water). Let them cool completely. Place them in the refrigerator to speed up the cooling process.
- In a large bowl add water with ice - you will need this for the green beans.
- Blanch the green beans in boiling water for 1 minute and 30 seconds. Drain green beans and immediately add them to the ice water. This is called shocking and stops the cooking process and also keeps the green beans bright green! Remove them from the ice water after a few minutes and pat them dry.
- Add the edamame, green beans, and the rest of the ingredients to a large bowl. Gently toss together and enjoy.