Three-Bean Salad

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

Instructions

1. 1

   Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes.

2. 2

   Drain in a colander, then rinse under cold water to stop cooking.

3. 3

   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.

4. 4

   Pour into a large heatproof bowl.

5. 5

   Add edamame and remaining ingredients to cumin oil and toss to coat.

6. 6

   Let stand 10 minutes for flavors to blend.