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
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