Three-Bean Salad

Three-Bean Salad
Photo by Romulo Yanes

Ingredients

  • 1 15-ounce can black beans
  • 2 tablespoons fresh lime juice
  • 1 15-ounce can black-eyed peas
  • ¼ teaspoon black pepper
  • ¼ cup olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic
  • + 5 more ingredients
    • ½ cup red onion
    • 2 cups celery
    • 1 ½ cups frozen shelled edamame
    • 1 ½ teaspoons salt
    • ½ cup fresh cilantro

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. Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shad...

View full recipe at Epicurious

Comments

Variations on Three-Bean Salad

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    • 2 tablespoons granulated sugar
    • 2 tablespoons fresh Italian parsley, finely chopped
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  • Three-Bean Salad
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    • 2 tablespoons sugar
    • 1 (14.5-ounce) can yellow wax beans, drained
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    • 1/2 teaspoon black pepper
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    • 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
    • 1/4 teaspoon paprika
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    • 1 1/4 cups olive oil
    • 1 1/2 pounds green beans
    • 1 10-oz package frozen black-eyed peas
    • 3/4 cup fresh lemon juice
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  • Three-Bean Salad
    • 1/4 cup diced red pepper
    • 1/2 cup fresh green beans, steamed, or 1/2 cup frozen green beans, thawed
    • 1/2 cup canned chickpeas
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  • Three-Bean Salad
    • 2 1/2 teaspoons ground cumin
    • 1 cup canned kidney beans
    • 2 1/2 teaspoons chili powder
    • 4 large tomatoes
    • 1 1/4 cups red onion
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