Three-bean Salad (edamame, Black Beans & Black-eyed Peas)

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 1 1/2 cups frozen shelled edamame (8 ounces)
• 2 -4 tablespoons olive oil (adjust to your taste)
• 1 teaspoon ground cumin
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can black-eyed peas, drained and rinsed or 1 (15 ounce) can garbanzo beans
• 1/2 cup chopped red onion
• 2 cups thinly sliced celery or 2 cups chopped cucumbers
• 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

Recipe

• 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.
• 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.
• 3 add edamame and remaining ingredients to cumin oil and toss to coat. let stand 10 minutes for flavors to blend.