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NEWS BRIEFS
Salad with feta offers something different for lunch
Toss this unusual salad from the American Heart Association 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.
INGREDIENTS
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
11/2 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
COOKING INSTRUCTIONS
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.
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.
