Edamame with Cranberries, Feta & Basil

I always considered edamame to be an Asian thing (therefore should only be combined with Asian flavors like sesame oil, soy sauce, ginger, etc.)...BUT! this turned out surprisingly tasty. I'm very happy I was wrong.

PS: the photo above is from the second time I made this salad for a home meeting at our house on Monday. It is before the salad is tossed.

1 16-ounce bag frozen shelled edamame
1/4 cup dried cranberries
1/4 or less 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
salt

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.