THREE BEAN SALAD (for six)

1-½ cups frozen shelled edamame (8 ounces)

¼ cup olive oil

1 teaspoon ground cumin

one 15 ounce can black beans, drained and rinsed

one 15 ounce can black-eyed peas, drained and rinsed

½ cup chopped red onion

2 cups thinly sliced celery

2 tablespoons fresh lime juice

½ cup chopped fresh cilantro

1 teaspoon finely chopped garlic

1-½ teaspoons salt

¼ teaspoon black pepper

 

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1. Cook edamame in a 1-½ to 2 quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse in 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.

 

from Gourmet Magazine, March, 2007