1 1/2 cups frozen shelled edamame (8 ounces)
2 Tablespoons 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
cayenne pepper to taste
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 or less. 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.
Yield: Makes 6-8 (side dish) servings
Active time: 25 min
Total time: 35 min
1 comment:
We've made this twice- I made 2 changes, though: I use green onions instead of red and use red bell pepper instead of celery- it's so pretty and so tasty. I really think I could eat it every day.
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