Edamame Salad with Cranberries and Feta

16  ounces		frozen shelled edamame
1/2  cup		dried cranberries
1/4  cup		fresh basil leaves, cut into thin strips
2  tablespoons		olive oil
1/8  teaspoon		freshly ground black pepper
1/2  cup		crumbled feta cheese

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1 (16-ounce) bag frozen shelled edamame
1/2 cup dried cranberries
1/4 cup fresh basil leaves, cut into thin strips
2 tablespoons olive oil
1/8 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese

Directions

Cook edamame in boiling salted water for 5 minutes. Drain and rinse under cold water to stop cooking. Pat dry.
Toss edamame, cranberries, basil, olive oil, and pepper together in a medium bowl. Gently stir in feta cheese. Serve chilled or at room temperature.