Edamame and Black Bean Salad

Ingredients

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

1/4 cup olive oil

1 teaspoon ground cumin

1 (15-oz) can black beans, drained and rinsed

1 (15-oz) 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

salt black pepper to taste

To make

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.

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.

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

From Gourmet Magazine, March 2007