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

Submitted 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!"

 

• Ready In: 25mins
• Ingredients: 12
• Yields: 6 side dish servings

ingredients

• 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 (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

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.

Reviews

[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.