his high-fiber, high-protein salad is also rich in choline, a nutrient important for brain function and heart health. I use sweet Maui onion since it has less of a bite than other onions when you eat them raw, but red onions can be used instead if you prefer the sharper flavor.

Ingredients:

• 3 cups water
• 1 1/2 cups Seapoint Farms shelled edamame
• 1 clove organic garlic, minced
• 4 tablespoons fresh lime juice (about 2 limes)
• 1/4 teaspoon salt
• 3/4 teaspoon black pepper
• 1 1/2 tablespoons Napa Valley organic olive oil
• 2 teaspoons Spice Hunter organic ground cumin
• 6 ounces organic baby spinach, rinsed but not dried
• 1 15-ounce can Westbrae organic kidney beans, rinsed and drained
• 1 medium Maui onion, diced
• 1 medium hothouse cucumber, peeled and diced
• 3 ounces Valbreso feta cheese, crumbled

Instructions:


1. Bring water to a boil in a large pot. Add edamame and return water to a boil. Cook four minutes; drain and rinse under cold water.

2. While edamame are cooking, combine garlic, lime juice, salt and pepper; let stand.

3. Rinse and dry the large pot. Add olive oil and heat over medium heat. Add cumin and toast 30 seconds. Stir in spinach, kidney beans and edamame. Toss until heated through and spinach is slightly wilted.

4. Transfer to a serving bowl and toss with onion, cucumber, feta cheese and lime dressing. Serve warm.