In the kitchen with Kelley: Three-Bean Salad

This is not your mother’s three-bean salad. There’s no sugar. No canned green beans or canned yellow beans. It won’t taste oddly tangy. Well, maybe that’s not how your mother’s three-bean salad was. But that’s what my mom’s was like, and I did not like it one little bit.

This three-bean salad recipe from Epicurious, however, is delightful and so good for you! The three beans are edamame, black beans and black-eyed peas. (Believe it or not, black-eyed peas are actually beans. I know; I checked and found the answer on the Library of Congress’ website.)

Edamame, aka soybeans, are an especially nutrient-dense legume. Reports SFGate: “They’re low in fat and calories and high in protein, fiber and almost every other essential vitamin and mineral.”

Three-Bean Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1½ cups frozen shelled edamame (8 ounces)
  • ¼ cup 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
  • 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
  1. 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.
  2. 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.
  3. 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.
Nutrition Information
Serving size: 8 Calories: 192.0 Fat: 8.4g Saturated fat: 1.0g Unsaturated fat: 5.7g Carbohydrates: 22.1g Sugar: 1.6g Sodium: 561.3mg Fiber: 7.3g Protein: 7.9g

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Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.