Edamame with Cranberries, Feta, and Basil

Serves 8

(2) 16 oz. bag frozen shelled edamame – cook in boiling salted water for 5 minutes. Drain under cold water to stop cooking. Pat dry.

Toss rest of ingredients together with edamame and serve chilled or at room temperature:

1 c. dried cranberries
½ c. fresh basil leaves, cut into thin strips
4 Tlbs. Olive oil
1/8 tsp. black pepper
¾ c. crumbled feta cheese