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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.”
- 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
- 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.