Three Bean Salad

April 21, 2016 | Gourmet Magazine


1 1/2 cups frozen shelled edamame (8 oz) 1/4 cup olive oil 1 teaspoon ground cumin 1 (15-oz) can black beans, drained and rinsed 1 (15-oz) can black-eyed peas, drained and rinsed 1/2 cup chopped red onion 2 cups thinly sliced celery 2 tablespoons fresh lime juice 1/2 cup chopped fresh cilantro 1 teaspoon finely chopped garlic 1 1/2 teaspoons salt 1/4 teaspoon black pepper

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.

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.

Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.

Gourmet March 2007

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