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!
- 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
- 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.
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.