Active Time

　　25 min

　　Total Time

　　35 min

　　A salad from your pantry and fridge: Canned and frozen beans are the secret behind this attractive mix that includes crunchy celery and earthy cumin.

　　

Ingredients

Makes 6 (side dish) servings

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

　　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

　　1 teaspoon finely chopped garlic

　　1 1/2 teaspoons salt

　　1/4 teaspoon black pepper

　　

Step 1

Cook 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 cooking.

　　

Step 2

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

　　

Step 3

Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.