Three-Bean Salad

Three-Bean Salad
Photo by Romulo Yanes

Ingredients

  • ¼ teaspoon black pepper
  • 1 15-ounce can black-eyed peas
  • 2 tablespoons fresh lime juice
  • 1 15-ounce can black beans
  • 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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    • 3/4 cup fresh lemon juice
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    • 1 1/4 cups red onion
    • 3 tablespoons fresh lime juice
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