Three-Bean Salad
A fresh and healthy salad featuring edamame, black beans, and black-eyed peas, combined with crisp vegetables and aromatic cumin in a zesty lime dressing.
6 servings
15 min
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Ingredients
- •1½ cups edamame
- •¼ cup olive oil
- •1 teaspoon ground cumin
- •1 can black beans
- •1 can black-eyed peas
- •½ cup chopped red onion
- •2 cups thinly sliced celery
- •2 tablespoons fresh lime juice
- •½ cup chopped fresh cilantro
- •1 teaspoon finely chopped garlic
- •1½ teaspoons salt
- •¼ teaspoon black pepper
Cooking Instructions
- 1.
Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
4 min
- 2.
Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
1 min
- 3.
Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
10 min
