Three-Bean Salad (Edamame, Black Beans & Black-Eyed Peas) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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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! 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 1 (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.
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