Edamame and Penne Salad with Feta

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.

Ingredients

Directions

1. 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.

2. 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.

   Recipe 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 Analysis (per serving)

   Calories

   320

   Total Fat

   10.0 g

   Saturated

   2.0 g

   Polyunsaturated

   1.0 g

   Monounsaturated

   3.0 g

   Trans Fat

   0.0 g

   Carbohydrates

   38 g

   Sugars

   6 g

   Fiber

   9 g

   Cholesterol

   8 mg

   Protein

   21 g

   Sodium

   453 mg

   Dietary Exchanges:

   2 1/2 starch, 2 lean meat

   This recipe is brought to you by the American Heart Association's Face the Fats program. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere or online at americanheart.org/cookbooks.