Edamame Salad
- PREP TIMEMins
- COOK TIMEMins
- Total TimeMins
- SERVINGPeople
Ingredients
- 8 oz. shelled edamame
- 2 tsp. 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
METHOD
Preparation:
- Mix Edamame, Black bean & Black-eyed beans together in a bowl.
- Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin seeds until fragrant and a shade darker, about 30 seconds. Pour into a large bean bowl.
- Add remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
- Salad is ready to eat.
RECIPE REVIEWS
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Aswani
Hello Reena, nice salad recipe but I did use only olive oil on top of salad and did not use cumin seed but it still came out good & delicious.
