Three Bean Salad
Total time: 25 minutes
Servings: 6
Equipment list: Large bowl, small skillet, sauce pan, spoon, knife, cutting board, measuring cups and spoons
Ingredients:
1 or 2 chopped tomatoes
½ cup chopped fresh cilantro
1 tsp finely chopped garlic
½ cup chopped red onion
2 cups thinly sliced celery
1 or 2 chopped tomatoes
½ cup chopped fresh cilantro
1 tsp finely chopped garlic
½ cup chopped red onion
2 cups thinly sliced celery
1-2 chopped tomatoes (optional)
1 ½ cups frozen shelled edamame
¼ cup olive oil
1 teaspoon ground cumin
1 (15 oz) can drained black beans
1 (15 oz) can drained black-eyed peas
2 TB fresh lime juice
1 ½ tsp salt
¼ tsp pepper
1 ½ cups frozen shelled edamame
¼ cup olive oil
1 teaspoon ground cumin
1 (15 oz) can drained black beans
1 (15 oz) can drained black-eyed peas
2 TB fresh lime juice
1 ½ tsp salt
¼ tsp pepper
Instructions:
1. Chop vegetables while cooking edamame (add edamame to boiling salted water and cook uncovered, 4-5 minutes). Drain. Rinse with cold water. Place in a large bowl.
2. Heat oil to low heat in small skillet, add cumin, stir until fragrant and a little darker (about 30 seconds). You can also briefly cook the onion, garlic and or celery if desired.
3. Add all other ingredients to large bowl.
4. Pour the hot oil over the other ingredients and stir. Let stand 10 minutes.
4. Pour the hot oil over the other ingredients and stir. Let stand 10 minutes.
Notes:
This recipe has been one of my staples since college. It is perfect for potlucks, picnics or summer barbecues. It works as a main dish with pita bread or tortilla chips and also makes a good side dish with Moroccan Chicken.
This recipe has been one of my staples since college. It is perfect for potlucks, picnics or summer barbecues. It works as a main dish with pita bread or tortilla chips and also makes a good side dish with Moroccan Chicken.
Source: Sean
