• Servings 4-6
  • Prep 10 min
  • Cook 8 min
  • Cuisine
  • Skill Level

Three Bean Salad


  • 1 and 1/2 cups of shelled edamame
  • 1/4 cup extra virgin olive oil
  • 2 tsp ground cumin
  • 1 (15oz) can of black beans, drained and rinsed
  • 1 (15oz) can of black eyed peas, drained and rinsed
  • 1/2 cup red onion, minced
  • 2 cups celery, thinly sliced
  • 2 tbs fresh lime juice
  • 2/3 cup fresh cilantro, chopped
  • kosher salt and black pepper to taste
  • Cook the edamame in boiling water for 4 minutes.
  • Drain well and rinse under cold water to stop the cooking. Place in a serving bowl and set aside.
  • Heat the oil in a skillet over low heat, then add the cumin and stir until fragrant. About 1 minute.
  • Add the beans, peas, edamame, onion, celery, cilantro and lime juice to a large bowl and gently mix well.
  • Season with salt and pepper, then drizzle the cumin oil and gently toss again to coat.
  • Let stand for about 15 minutes before serving.

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