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Three-Bean Salad

Name: Three-Bean Salad
Ingredients: 1 1/2 cups frozen shelled edamame (8 ounces); 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 chopped red onion; 2 cups thinly sliced celery; 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

A small grocery run gets this on the table.

Ingredients

Steps

Match

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.

Recipes sourced from Epicurious.com.

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