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Saturday, May 30, 2015

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.

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