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

Total Time
Prep 25 mins
Cook 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!

Ingredients Nutrition


  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

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.

SlowFoodie April 25, 2010