Different 3 Bean Salad!

I found this recipe in the March/2007 Gourmet Magazine. I plan on trying it very soon. Posted for safe keeping--

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups  shelled  frozen edamame
• 1⁄4 cup olive oil
• 1  teaspoon ground cumin
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1⁄2 cup red onion, chopped
• 2  cups celery, thinly sliced
• 2  tablespoons fresh lime juice
• 1⁄2 cup cilantro, chopped
• 1  teaspoon garlic, finely chopped
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon black pepper

Directions

1. Cook edamame uncovered for 4 minutes.
2. Drain in a colander, then rinse under cold water to stop cooking.
3. 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.
4. Pour into large heatproof bowl.
5. Add edamame and remaining ingredients to cumin oil and toss to coat.
6. Let stand for 10 minutes before serving.