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
Avarage Rating:(4.0)
Total Reviews:(1)
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.