Greek-Style Edamame Salad

Bring 8 cups water to a boil in a saucepan. Add edamame; cook 3 minutes or until tender. Drain.

Combine oil, vinegar, oregano, and salt in a medium bowl. Stir in edamame and cucumber. Sprinkle with olives and feta cheese.

Sesame-Carrot Edamame Salad: Boil 1 1/2 cups frozen shelled edamame 3 minutes or until tender. Drain. Combine 2 tablespoons chopped fresh cilantro, 1 1/2 tablespoons rice vinegar, 1 1/2 tablespoons dark sesame oil, 1/2 teaspoon sesame seeds, and 1/4 teaspoon kosher salt in a medium bowl, stirring with a whisk. Stir in edamame, 1 cup shredded carrot, and 1/4 cup sliced green onions. Serves 4 (serving size: 1/2 cup) CALORIES 109; FAT 5g (sat 1g); SODIUM 143mg

Edamame Succotash Salad: Boil 1 1/2 cups frozen shelled edamame 3 ­minutes or until tender. Drain. Melt 2 teaspoons butter in a large skillet over medium-high heat. Add 1 cup fresh corn kernels, 1/2 cup chopped sweet onion, and 1 minced garlic clove; sauté 4 minutes. Stir in edamame, 1 pint halved cherry tomatoes, 1/2 teaspoon freshly ground black pepper, and 3/8 teaspoon kosher salt; sauté 1 minute. Stir in 1/4 cup chopped fresh basil. Serves 4 (serving size: 3/4 cup) CALORIES 121; FAT 7g (sat 6g); SODIUM 210mg

Radish and Chive Edamame Salad: Boil 1 1/2 cups frozen shelled edamame 3 minutes or until tender. Drain. Combine 1 1/2 tablespoons extra-virgin olive oil, 1 1/2 tablespoons white wine vinegar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl, stirring with a whisk. Stir in edamame, 1 cup thinly sliced radishes, and 1/4 cup chopped fresh chives. Serves 4 (serving size: 1/2 cup) CALORIES 100; FAT 2g (sat 1g); SODIUM 149mg