Heart Healthy
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.
Print Recipe
Edamame and Penne Salad with Feta
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Servings
4
Ingredients
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4 ounces dried, whole-grain 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
Directions
Tip: Click on step to mark as complete.
-
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.
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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 320 | |
|---|---|---|
| Total Fat | 10 g | |
| Saturated Fat | 2 g | |
| Trans Fat | 0 g | |
| Polyunsaturated Fat | 1 g | |
| Monounsaturated Fat | 3 g | |
| Cholesterol | 8 mg | |
| Sodium | 453 mg | |
| Total Carbohydrate | 38 g | |
| Dietary Fiber | 9 g | |
| Sugars | 6 g | |
| Protein | 21 g | |
Dietary Exchanges
2 lean meat, 2 1/2 starch
-
Servings
4
Ingredients
-
4 ounces dried, whole-grain 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
Directions
Tip: Click on step to mark as complete.
-
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.
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.
American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.
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