Good looking and versatile, this colorful salad features a winning trio of beans—edamame, black-eyed peas, and black beans—bathed in a citrus- and spice-infused dressing that’s all kinds of satisfying. Vary the taste effect by adding crumbled feta or tossing in some garbanzo beans.

　　

Ingredients

Makes 6 servings

　　1 1/2 cups (8 ounces) frozen shelled edamame

　　1/4 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

　　1/2 cup chopped red onion

　　2 cups thinly sliced celery

　　2 tablespoons fresh lime juice

　　1/2 cup chopped fresh cilantro leaves

　　1 teaspoon finely chopped garlic

　　1 1/2 teaspoons salt

　　1/4 teaspoon black pepper

　　

Step 1

Cook the edamame in a 1 1/2- to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop the cooking.

　　

Step 2

Heat the oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook the cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.

　　

Step 3

Add the edamame, black beans, peas, onion, celery, lime juice, cilantro, garlic, salt, and pepper to the cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.

　　The Epicurious Cookbook