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Three-Bean Salad
edamame black eyed peas and black beans bathed in a cirus and spice infused dressing ...add crumbled feta Ingredients
- 1 1/2 c frozen shelled edamame (8oz)
- 1/4 c olive oil
- 1 tsp ground cumin
- 1 (150z) can black beans, drained and rinsed
- 1 (15 oz) can black-eyed peas drained and rinsed(canned corn can be sub'd)
- 1/2 c chopped red onion
- 2 cups thinly sliced celery (preferably the inner stalk)
- 2 tbsp fresh lime juice
- 1/2 c chopped cilantro or parsley
- 1 tsp finely chopped garlic
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 red pepper, finely chopped
Directions
- Cook the edamame in a saucepan with boiling salted water, uncovered 4 minutes. Drain in a colander then rinse under cold water to stop cooking
- Heat the oil in a heavy skillet over moderately low heat until hot but not smoking, then cook the cumin, stirring until fragrant and a shade darker about 30 seconds, pour into a large heatproof bowl
- Add the edamame, black beans, peas onions celery lime juice cilantro garlic salt pepper and red pepper to the cumin oil and toss to coat. let stand 10 minutes for flavors to blend
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