THREE BEAN SALAD RECIPE

Below is just a sample recipe. Use any beans you like.

INGREDIENTS:

2 cups shelled edamame (green soybeans)

1/3 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 cup cooked sweet white corn

1 chopped red onion

1 cup thinly sliced celery

2 tablespoons fresh lime juice

3/4 cup chopped fresh cilantro

1 teaspoon finely chopped garlic

1 1/2 teaspoons sea salt

1/2 teaspoon black pepper

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DIRECTIONS:

Cook edamame in boiling salted water, uncovered, 4 minutes.

Drain in a colander, then rinse under cold water.

Heat oil in a small heavy skillet over moderately low heat until hot but not smoking.

Cook cumin, stirring, 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 to allow flavors to blend.

MAKES ABOUT 6 SERVINGS

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