Three Bean Salad


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

Start the Conversation

no html. markdown allowed.

Who are you? or create new account below.

Name and email are used to identify you only, and helps us prevent spam. We respect your privacy.

must be a valid email

create a new password

Patient Portal