1 15-ounce can black-eyed peas, drained and rinsed
½ cup chopped red onion
2 cups thinly sliced celery
2 tablespoons fresh lime juice
½ cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1½ teaspoons sea salt
¼ teaspoon black pepper
Instructions
Cook edamame in a pan of boiling salted water, uncovered, for 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
Heat olive oil in a small heavy skillet over moderately low heat until hot but not smoking. Add cumin and cook, stirring, until fragrant and a shade darker — about 30 seconds. Pour into a large heatproof bowl.
Add edamame and remaining ingredients to cumin-oil mixture and toss to coat. Let stand for 10 minutes before serving to allow the flavors to blend.