Meal Zeal

January 1, 2011

Three-Bean Salad

Filed under: Uncategorized — jenseyt @ 9:15 am

from March 2007 issue of Gourmet (via epicurious.com)

  • 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
  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.
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