Three-Bean Salad (Edamame, Black Beans & Black-Eyed Peas)

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Total Time
25 mins
0 mins

This is a delicious, easy, and fresh-tasting update on a classic salad I adapted from "Gourmet Magazine" (March 2007). It's a great side dish that would compliment most meats and fish. If you want this as a main dish, add some crumbled feta. Recipe requires at least 10 minutes marinating time (and more is even better). It's a great do-ahead or single person recipe as it makes great leftovers!

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  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.
Most Helpful

5 5

Don't let the eclectic list of ingredients frighten you, this is a very friendly dish. Leans towards Southwestern, but without the typical Southwestern heat. Cooking the cumin mellows it beautifully, and the celery gives a lively crunch. Very nice.