Recipe Of The Week

Three Bean Salad is a salad from your pantry and fridge: Canned and frozen beans are the secret behind this attractive mix that includes crunchy celery and earthy cumin.


Ingredients


~ 1 1/2 cups frozen shelled edamame (8 ounces)
~ 1/4 cup olive oil
~ 1 teaspoon ground cumin
~ 1 (15-ounce) can black beans, drained and rinsed
~ 1 (15-ounce) can black-eyed peas, drained and rinsed
~ 1/2 cup chopped red onion
~ 2 cups thinly sliced celery
~ 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


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 shade darker, about 30 seconds. Pour into a large heatproof bowl. Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.