Recipe by blucoat
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!
Top Review by SlowFoodie
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.
- 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
Directions See How It's Made
- 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.